Mexican Lasagna

Oxmoor House
To prevent the foil from sticking to the lasagna, use nonstick foil or coat one side of regular foil with cooking spray.
6 servings (serving size: 1/6 of casserole)


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1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup part-skim ricotta cheese
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
6 (5-inch) corn tortillas
Cooking spray
2 cups refrigerated fresh salsa
1 (8-ounce) block 50% reduced-fat Cheddar cheese with jalapeño peppers, shredded


Prep: 18 Minutes
Cook: 40 Minutes
Other: 10 Minutes

Preheat oven to 425°.

Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.

Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.

Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.

Created date

March 2010

Nutritional Information

Calories 303
Fat 10.7 g
Satfat 6.2 g
Protein 22.8 g
Carbohydrate 29.2 g
Cholesterol 37 mg
Iron 2.5 mg
Sodium 765 mg
Caloriesfromfat 32 %
Fiber 7.6 g
Calcium 449 mg