Mexican-Style Lasagna

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

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Christina Holmes

Source: Everyday Food, March 2005


  • 1 cup fresh cilantro leaves
  • 4 scallions coarsely, chopped
  • Kosher salt and freshly 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. 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.

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.