Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

This is a great, hearty wheat-free recipe from the folks at Everyday Food. It was originally published online at http://www.pbs.org/everydayfood/recipes/mexican_lasagna.html.

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 425°. 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. 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. 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.

Reviews

(1)
Most Helpful

The entire family enjoyed this "lasagna." Quick and easy to prepare. I find chopping the spinach by hand gives it a better texture.

Jean R December 05, 2009

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