Mexican Lasagna

To prevent the foil from sticking to the lasagna, use nonstick foil or coat one side of regular foil with cooking spray.

Yield: 6 servings (serving size: 1/6 of casserole)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 10.7g
  • Saturated fat: 6.2g
  • Protein: 22.8g
  • Carbohydrate: 29.2g
  • Cholesterol: 37mg
  • Iron: 2.5mg
  • Sodium: 765mg
  • Calories from fat: 32%
  • Fiber: 7.6g
  • Calcium: 449mg


  • 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


  1. Preheat oven to 425°.
  2. Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.
  3. 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.
  4. Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
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