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.


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