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Mexican Lasagna

Mexican Lasagna

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

Oxmoor House JANUARY 2008

  • Yield: 6 servings (serving size: 1/6 of casserole)
  • Cook time:40 Minutes
  • Prep time:18 Minutes
  • Other:10 Minutes


  • 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


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.

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

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Mexican Lasagna recipe