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Mexican-Style Lasagna

  • Prep:
  • Total Time:
  • Servings: 4
Mexican-Style Lasagna

Source: Everyday Food, March 2005


  • 1 cup fresh cilantro leaves
  • 4 scallions coarsely, chopped
  • Coarse salt and ground pepper
  • 10 ounces fresh baby spinach
  • Nonstick cooking spray
  • 8 (6-inch) corn tortillas
  • 1 can (15.5 ounces) pinto beans, drained and rinsed
  • 1 cup prepared salsa (mild or medium)
  • 8 ounces pepper Jack cheese, grated (about 2 cups)


  1. Preheat oven to 425 degrees (375 degrees if using disposable nonstick bakeware; increase baking time to 35 - 40 minutes). In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

  2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

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


To make this recipe as Sarah does in her video, decrease the oven temperature to 375 and bake for 35 to 40 minutes.

Reviews (12)

  • ecmother 2 Jan, 2013

    I made a New Year's version of this last night subbing in black-eyed peas and crispy, crumbled bacon. Didn't have cilantro on hand, so I used a little parsley with the spinach instead. I'll definitely try the original version at some point soon -- it's a great and easy dish!

  • kimiamaz 10 Jun, 2012

    Made this Friday night after a very long week. Tasty and filling "one pot" meal with minimal effort and healthy and economical to boot. I used probably way more spinach than recipe called for as had a ton that needed to get used up and was delicious. Ate some of the leftovers for breakfast with an egg sunny side up. One could do it for a brunch (in a single layer perhaps) and call it : Huevos Rancheros Florentine :).

  • PpprmintPattie 10 Jun, 2012

    I started out using the 8X8 disposable pan, but after laying down the first half of the recipe, I had no room left.... so if your using an 8X8, make sure it is a deep one. I switched to an 8X11.5 baking dish and had no problem from there.
    I thought the recipe was dry and too cheesy. However, the spinach, cilantro, scallion mix was amazing!!!

  • Eviebelle 19 Sep, 2011

    We love this recipe! I agree that it could use more beans, and it was a little too cheesy for our tastes, so I will modify it next time I make it. I love how healthy it is with all the spinach. Very easy to make, too.

  • BranPark090 22 Feb, 2011

    I am a college student, and if I could afford this than basically anyone can! Really great flavors. I was worried about the quantity of the spinach since I am not a huge fan of it. But the spinach

  • lmcnolty 4 Dec, 2010

    This was very good and very easy to make. I was a little concerned about the spinach flavor being overpowering but it's not. I used extra beans and salsa. Even out 8 year old like it.

  • tenista 14 Apr, 2010

    I saw this a few years ago on tv and had to make it right away. Love mexican-style food! Surprised more haven't tried it. It is one of my favorites. It does freeze well. I do in single-serving portions. Use soy chorizo to give it a little kick.

  • ehguy11 10 Oct, 2008

    Excellent flavor and easy to make. I agree with the other comments below. More beans and salsa, and sour cream on top is never a bad idea! I really liked the flavor of the spinach, cilantro, and scallion combination. This would be good to prepare a day before a party.

  • choiceweb 3 Jun, 2008

    This was quite good, I think it needs more then just one can of beans and would try black beans next time. It also needs more than one cup of salsa, but otherwise it is easy to make.

  • sunnymessenger1 30 May, 2008

    really good...wasn't sure how it was gonna be but i was pleasantly surprised! It was great wih a dollop of sour cream on top.

  • alyciae 20 May, 2008

    This is a great meal--good for the vegetarian in the family, and hearty enough for everyone else. Yum Yum Yum!! I put in two cans of pinto beans, though. One can didn't seem like enough. I recommend doubling the recipe--great for leftovers or freezing.

  • dxncraftygirl 31 Jan, 2008

    I made this for dinner last night, the kids just loved it. They even went back for second serving. We have very busy afternoons and this a great meal to have ready. Yumm!

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