Mexican Lasagna

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a large bowl combine chopped scallions, spinach (torn into little pieces), a dash of coarse salt, and pepper.

3. 3

   Drain beans and corn.

4. 4

   Combine in another bowl.

5. 5

   Spray a casserole dish with a cooking spray.

6. 6

   Layer tortillas in dish so that the dish is covered, tortillas may overlap.

7. 7

   Assemble lasagna in the following order:

8. 8

   6 Tortillas, half of the bean/corn mixture, salsa, spinach mixture, and cheese (use any cheese you like, I usually use the Mexican blend, but sharp cheddar or monterey jack would be yummy too.)

9. 9

   Repeat another layer of the ingredients.

10. 10

    End with cheese and press in gently.

11. 11

    Cover the dish with foil and bake until bubbly, about 25-30 minutes.

12. 12

    Remove foil and bake until golden, about 15 minutes more.

13. 13

    Allow to cool a tad before serving.

14. 14

    This is great with a dollop of sour cream and green salsa.

15. 15

    If you want a little protein, add shredded chicken in as one of the layers (the picture has shredded chicken), but it is a very satisfying vegetarian dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.