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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4 Mexican lasagna
Ingredients Ingredient Checklist 1 cup fresh cilantro leaves 4 scallions coarsely, chopped Kosher salt and freshly ground pepper 10 ounces fresh baby spinach Nonstick cooking spray 8 (6-inch) corn tortillas 1 can (15.5 ounces) pinto beans, drained and rinsed 1 cup prepared salsa (mild or medium) 8 ounces pepper Jack cheese, grated (about 2 cups)
Cook’s Notes The lasagna can be assembled up to 1 day in advance. Cover with foil and refrigerate. With dish still covered, increase initial baking time by 5 to 10 minutes. Variations To make this recipe as Sarah does in her video, decrease the oven temperature to 375 and bake for 35 to 40 minutes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4 Mexican lasagna
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 4
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 4
4
Mexican lasagna
Mexican lasagna
Ingredients
Ingredients
- 1 cup fresh cilantro leaves 4 scallions coarsely, chopped Kosher salt and freshly ground pepper 10 ounces fresh baby spinach Nonstick cooking spray 8 (6-inch) corn tortillas 1 can (15.5 ounces) pinto beans, drained and rinsed 1 cup prepared salsa (mild or medium) 8 ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees. 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.
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.
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.
Cook’s Notes The lasagna can be assembled up to 1 day in advance. Cover with foil and refrigerate. With dish still covered, increase initial baking time by 5 to 10 minutes.
Variations To make this recipe as Sarah does in her video, decrease the oven temperature to 375 and bake for 35 to 40 minutes.
Cook’s Notes
The lasagna can be assembled up to 1 day in advance. Cover with foil and refrigerate. With dish still covered, increase initial baking time by 5 to 10 minutes.
Variations
To make this recipe as Sarah does in her video, decrease the oven temperature to 375 and bake for 35 to 40 minutes.
Reviews (14)
Add Rating & Review 138 Ratings 5 star values: 34 4 star values: 44 3 star values: 35 2 star values: 15 1 star values: 10
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Reviews (14)
Add Rating & Review 138 Ratings 5 star values: 34 4 star values: 44 3 star values: 35 2 star values: 15 1 star values: 10
Add Rating & Review
138 Ratings 5 star values: 34 4 star values: 44 3 star values: 35 2 star values: 15 1 star values: 10
138 Ratings 5 star values: 34 4 star values: 44 3 star values: 35 2 star values: 15 1 star values: 10
138 Ratings 5 star values: 34 4 star values: 44 3 star values: 35 2 star values: 15 1 star values: 10
5 star values: 34 4 star values: 44 3 star values: 35 2 star values: 15 1 star values: 10
Martha Stewart Member Rating: 5 stars 12/21/2016 This was so good! I can tell it's going to become one of our favorites. Comes together quickly, too. Martha Stewart Member Rating: 5 stars 04/05/2015 This recipe has become a favorite for Sunday dinner. I've added ground beef to make this even more filling. Delicious and I really like how much spinach gets packed into this dish. Martha Stewart Member Rating: Unrated 01/02/2013 I made a New Year's version of this last night subbing in black-eyed peas and crispy, crumbled bacon. Didn't have cilantro on hand, so I used a little parsley with the spinach instead. I'll definitely try the original version at some point soon -- it's a great and easy dish! Martha Stewart Member Rating: Unrated 06/10/2012 Made this Friday night after a very long week. Tasty and filling "one pot" meal with minimal effort and healthy and economical to boot. I used probably way more spinach than recipe called for as had a ton that needed to get used up and was delicious. Ate some of the leftovers for breakfast with an egg sunny side up. One could do it for a brunch (in a single layer perhaps) and call it : Huevos Rancheros Florentine :). Martha Stewart Member Rating: Unrated 06/10/2012 I started out using the 8X8 disposable pan, but after laying down the first half of the recipe, I had no room left.... so if your using an 8X8, make sure it is a deep one. I switched to an 8X11.5 baking dish and had no problem from there. I thought the recipe was dry and too cheesy. However, the spinach, cilantro, scallion mix was amazing!!! Martha Stewart Member Rating: Unrated 09/19/2011 We love this recipe! I agree that it could use more beans, and it was a little too cheesy for our tastes, so I will modify it next time I make it. I love how healthy it is with all the spinach. Very easy to make, too. Martha Stewart Member Rating: Unrated 02/22/2011 I am a college student, and if I could afford this than basically anyone can! Really great flavors. I was worried about the quantity of the spinach since I am not a huge fan of it. But the spinach Martha Stewart Member Rating: Unrated 12/04/2010 This was very good and very easy to make. I was a little concerned about the spinach flavor being overpowering but it's not. I used extra beans and salsa. Even out 8 year old like it. Martha Stewart Member Rating: Unrated 04/14/2010 I saw this a few years ago on tv and had to make it right away. Love mexican-style food! Surprised more haven't tried it. It is one of my favorites. It does freeze well. I do in single-serving portions. Use soy chorizo to give it a little kick. Martha Stewart Member Rating: Unrated 10/10/2008 Excellent flavor and easy to make. I agree with the other comments below. More beans and salsa, and sour cream on top is never a bad idea! I really liked the flavor of the spinach, cilantro, and scallion combination. This would be good to prepare a day before a party. Martha Stewart Member Rating: Unrated 06/03/2008 This was quite good, I think it needs more then just one can of beans and would try black beans next time. It also needs more than one cup of salsa, but otherwise it is easy to make. Martha Stewart Member Rating: Unrated 05/30/2008 really good...wasn't sure how it was gonna be but i was pleasantly surprised! It was great wih a dollop of sour cream on top. Martha Stewart Member Rating: Unrated 05/20/2008 This is a great meal--good for the vegetarian in the family, and hearty enough for everyone else. Yum Yum Yum!! I put in two cans of pinto beans, though. One can didn't seem like enough. I recommend doubling the recipe--great for leftovers or freezing. Martha Stewart Member Rating: Unrated 01/31/2008 I made this for dinner last night, the kids just loved it. They even went back for second serving. We have very busy afternoons and this a great meal to have ready. Yumm!Martha Stewart Member
Rating: 5 stars 12/21/2016
This was so good! I can tell it’s going to become one of our favorites. Comes together quickly, too.
Rating: 5 stars
Rating: 5 stars 04/05/2015
This recipe has become a favorite for Sunday dinner. I’ve added ground beef to make this even more filling. Delicious and I really like how much spinach gets packed into this dish.
Rating: Unrated 01/02/2013
I made a New Year’s version of this last night subbing in black-eyed peas and crispy, crumbled bacon. Didn’t have cilantro on hand, so I used a little parsley with the spinach instead. I’ll definitely try the original version at some point soon – it’s a great and easy dish!
Rating: Unrated
Rating: Unrated 06/10/2012
Made this Friday night after a very long week. Tasty and filling “one pot” meal with minimal effort and healthy and economical to boot. I used probably way more spinach than recipe called for as had a ton that needed to get used up and was delicious. Ate some of the leftovers for breakfast with an egg sunny side up. One could do it for a brunch (in a single layer perhaps) and call it : Huevos Rancheros Florentine :).
I started out using the 8X8 disposable pan, but after laying down the first half of the recipe, I had no room left…. so if your using an 8X8, make sure it is a deep one. I switched to an 8X11.5 baking dish and had no problem from there. I thought the recipe was dry and too cheesy. However, the spinach, cilantro, scallion mix was amazing!!!
Rating: Unrated 09/19/2011
We love this recipe! I agree that it could use more beans, and it was a little too cheesy for our tastes, so I will modify it next time I make it. I love how healthy it is with all the spinach. Very easy to make, too.
Rating: Unrated 02/22/2011
I am a college student, and if I could afford this than basically anyone can! Really great flavors. I was worried about the quantity of the spinach since I am not a huge fan of it. But the spinach
Rating: Unrated 12/04/2010
This was very good and very easy to make. I was a little concerned about the spinach flavor being overpowering but it’s not. I used extra beans and salsa. Even out 8 year old like it.
Rating: Unrated 04/14/2010
I saw this a few years ago on tv and had to make it right away. Love mexican-style food! Surprised more haven’t tried it. It is one of my favorites. It does freeze well. I do in single-serving portions. Use soy chorizo to give it a little kick.
Rating: Unrated 10/10/2008
Excellent flavor and easy to make. I agree with the other comments below. More beans and salsa, and sour cream on top is never a bad idea! I really liked the flavor of the spinach, cilantro, and scallion combination. This would be good to prepare a day before a party.
Rating: Unrated 06/03/2008
This was quite good, I think it needs more then just one can of beans and would try black beans next time. It also needs more than one cup of salsa, but otherwise it is easy to make.
Rating: Unrated 05/30/2008
really good…wasn’t sure how it was gonna be but i was pleasantly surprised! It was great wih a dollop of sour cream on top.
Rating: Unrated 05/20/2008
This is a great meal–good for the vegetarian in the family, and hearty enough for everyone else. Yum Yum Yum!! I put in two cans of pinto beans, though. One can didn’t seem like enough. I recommend doubling the recipe–great for leftovers or freezing.
Rating: Unrated 01/31/2008
I made this for dinner last night, the kids just loved it. They even went back for second serving. We have very busy afternoons and this a great meal to have ready. Yumm!
All Reviews for Mexican-Style Lasagna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mexican-Style Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
