Mexican-Style Lasagna

138 Ratings
  • 5 34
  • 4 44
  • 3 35
  • 2 15
  • 1 10

This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.

Everyday Food, March 2005

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
1 hr 20 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 425 degrees. 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.

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  • 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.

  • 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.

Cook's Notes

The lasagna can be assembled up to 1 day in advance. Cover with foil and refrigerate. With dish still covered, increase initial baking time by 5 to 10 minutes.

Variations

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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Reviews (13)

138 Ratings
  • 5 34
  • 4 44
  • 3 35
  • 2 15
  • 1 10
Martha Stewart Member
12/21/2016
This was so good! I can tell it's going to become one of our favorites. Comes together quickly, too.
Martha Stewart Member
04/05/2015
This recipe has become a favorite for Sunday dinner. I've added ground beef to make this even more filling. Delicious and I really like how much spinach gets packed into this dish.
Martha Stewart Member
01/02/2013
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!
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Martha Stewart Member
06/10/2012
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 :).
Martha Stewart Member
06/10/2012
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!!!
Martha Stewart Member
09/19/2011
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.
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Martha Stewart Member
02/22/2011
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
Martha Stewart Member
12/04/2010
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.
Martha Stewart Member
04/14/2010
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.
Martha Stewart Member
10/10/2008
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.
Martha Stewart Member
06/03/2008
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.
Martha Stewart Member
05/30/2008
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.
Martha Stewart Member
05/20/2008
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.
Martha Stewart Member
01/31/2008
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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