PgrancerThe family recipe box

Dinner / Mains

Mexican Lasagna

Source
Recipe Keeper (handwritten, p. 77)
Serves
6 (1/6 serving)
Cook
425°F, 40 min
Cuisine
Tex-Mex

Ingredients

  • 1 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup part-skim ricotta cheese
  • 1 (16 oz) can pinto beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 6 (5-inch) corn tortillas
  • Cooking spray
  • 2 cups refrigerated fresh salsa
  • 1 (8 oz) reduced-fat cheddar cheese with jalapeño peppers, shredded

Steps

  1. Combine spinach and ricotta in a small bowl.
  2. Combine the beans in a separate bowl.
  3. Cut 3 tortillas into pieces and arrange in the bottom of an 8-inch square baking dish coated with cooking spray.
  4. Cover with a layer of beans, salsa, spinach, and cheese. Repeat layers.
  5. Cover and bake at 425°F, 25 min.
  6. Uncover and bake 15 min more, or until bubbly.
  7. Let stand 10 min before serving.

Notes

  • “Weight Watchers – 1 serving 6 points” was noted on the card (a Weight Watchers points count from whenever this was clipped/copied) rather than a contributor name, so contributor is left blank.
  • The cheese line is a little ambiguous about exact product form (shredded vs. sliced) — worth a glance at the card.
The original: Mexican Lasagna
The original

See also: Mexican Lasagna, Our Favorite Mexican-Style Lasagna

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