Mexican-Style Lasagna

Mexican-Style Lasagna
Mexican-Style Lasagna

One Pot/Christina Holmes

Mexican-Style Lasagna

Swap corn tortillas for noodles and salsa for tomato sauce, and then add beans and a healthy dose of fresh spinach. The result? This crowd-pleasing Mexican-inspired dinner your whole family will enjoy, courtesy of the One Pot cookbook.

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4
Servings
266
Calories Per Serving
Deliver Ingredients

Notes

MAKE IT AHEAD
You can prep and assemble this dish up to a day in advance, then cover with foil and refrigerate. Leave it covered and pop it into the oven when you’re ready, following the above directions but adding five to ten minutes to the initial baking time.

Ingredients

  • 1  Cup  fresh cilantro leaves
  • scallions, coarsely chopped
  • Coarse salt
  • Freshly ground pepper
  • 10  Ounces  fresh baby spinach
  • corn tortillas (6 inches)
  • 15.5-ounce can pinto beans, rinsed and drained
  • 1  Cup  prepared salsa (mild or medium)
  • 8  Ounces  pepper jack cheese, grated (about 2 cups)
  • Vegetable cooking spray

Directions

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, just until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay four tortillas in bottom of dish, overlapping slightly. Layer with half of the beans, salsa, spinach mixture, and pepper jack; repeat with remaining ingredients, beginning with tortillas and ending with cheese, and pressing down gently.

Cover dish with foil and place it on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove the foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving. 

Nutritional Facts

Total Fat
10g
14%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
59mg
20%
Carbohydrate, by difference
20g
15%
Protein
25g
54%
Vitamin A, RAE
191µg
27%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
173µg
100%
Calcium, Ca
149mg
15%
Choline, total
56mg
13%
Fiber, total dietary
3g
12%
Folate, total
76µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
49mg
15%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
276mg
39%
Selenium, Se
29µg
53%
Sodium, Na
388mg
26%
Thiamin
1mg
91%
Water
169g
6%
Zinc, Zn
3mg
38%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.