Mexican-Style Lasagna

5 from 1 ratings

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. Click here for more of our best lasagna recipes.

Servings

servings

Ingredients

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
coarse salt
freshly ground pepper
10 ounce 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 ounce 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.