Mexican-Style Lasagna – a delicious recipe with fresh cilantro, scallions, salt, baby spinach, nonstick cooking spray, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1.
2
Preheat oven to 425.
3
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.
4
2.
5
Coat an 8-inch square baking dish with cooking spray.
6
Lay 4 tortillas in bottom of dish (they will overlap slightly).
7
Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
8
3.
9
Cover dish with foil; place on a rimmed baking sheet.
10
Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more.
11
Cool 5 to 10 minutes before serving.
470
kcal
Calories
22
g
Fat
51
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup fresh cilantro leaves, 4 scallions, coarsely chopped, 1 dash salt and pepper, 10 ounces baby spinach leaves, and more.
Yes, Mexican-Style Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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