Corn Tortilla Lasagna

We love making lasagna, especially in the fall when school starts, because it's an easy make-ahead meal that cooks quickly in the Anova Precision Oven. Instead of making a classic Italian version, we looked into our pantry and put together a delicious lasagna inspired by a quesadilla, using tortillas, homemade salsa, any ground meat you have on hand, and, of course, cheese! You can make all of the components of the lasagna the day before and, when you want to serve, all you need to do is assemble and bake. The combination of steam and top and rear heat ensures the cheese is melted and gooey, the tortillas are tender, and the top is golden brown and crisp in a fraction of the cooking time of a traditional oven. You also get a bonus recipe out of this dish; the homemade salsa used in the lasagna is delicious served with tortilla chips. Make a double batch and use half for the lasagna and half for salsa and chips. You can store the salsa in an airtight container in the refrigerator for up to 1 week; the recipe will make about 3 cups. Notes: The Anova sheet pan is the perfect size to roast the vegetables for the salsa. For the meat, you can use a quarter sheet pan or an oven-proof cast iron or sauté pan. If you don’t have an 8- by 8-inch baking pan you can also use a 9-inch deep dish pie plate. This recipe is meant to work with what you have in your pantry. Feel free to substitute the cheddar cheese for another melting cheese like pepper jack, colby, Monterey jack, or mozzarella. You can use any ground meat you’d like. Ground beef, pork, turkey, or a plant-based ground meat all work equally well. This recipe uses Diamond Crystal kosher salt.