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Mexican-Style Lasagna


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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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.


  • 1 Cup fresh cilantro leaves
  • 4 scallions, coarsely chopped
  • Coarse salt
  • Freshly ground pepper
  • 10 Ounces fresh baby spinach
  • 8 corn tortillas (6 inches)
  • 1 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


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.