Mexican Lasagna

You don't need lots of ingredients to do this recipe and it's not too expensive. From the issue of November 2006 of Coup de pouce.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4 (10 inch)  whole wheat tortillas
• 1  cup  refried beans
• 3  cups  Baby Spinach, roughly chopped
• 430  ml salsa
• 3  cups  Mexican blend cheese, grated

Directions

1. Lightly grease a square pan of 8 inches and put 2 tortillas overlapping each other (fold the sides). Spread half the refried beans on tortillas. Sprinkle with half spinach and cover with 1/3 of salsa, then with 1 cup of cheese. Cover with another tortilla and remaining refried beans. Sprinkle with remaining spinach and spread another 1/3 of salsa. Sprinkle with about 1 cup of remaining cheese. Cover with the last tortilla and add remaining of salsa. Sprinkle with the remaining cheese.
2. Cook in a preheated oven of 350 F about 15 minutes. Keep on cooking under the grill 3 to 5 minutes or until cheese is golden.