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Mexican Lasagna

Prep time 18 mins
Cook time 40 mins
Other time 10 mins
Yield 6 servings (serving size: 1/6 of casserole)
To prevent the foil from sticking to the lasagna, use nonstick foil or coat one side of regular foil with cooking spray.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection