My minimal cooking ability has been seriously put to the test during these weeks spent at home. I was forced to crack open a cookbook (gasp) after my small arsenal of meals was exhausted. I grabbed the one entitled One Pot because really, that was all I was willing to tackle. I tried not to let the subtitle, “From the Kitchen of Martha Stewart Living,” intimidate me in any way and began turning the pages, landing on the Mexican Lasagna. It sounded good and looked yummy to me! It’s also meatless, which is a bonus since I am trying to incorporate some more vegetarian meals into our weekly diet. I had all but the fresh spinach on hand making the ingredient list easy to handle as well. Give it a try on this “meatless Monday” and let me know what you think!
Meatless Mexican Lasagna
Ingredients
- 1 cup fresh cilantro leaves
- 4 scallions, coarsely chopped
- 10 ounces fresh baby spinach
- 8 corn tortillas (6 inches)
- 1 15.5-ounce can pinto beans, rinsed and drained
- 1 cup prepared salsa (mild or medium)
- 8 ounces pepper jack cheese, grated (about 2 cups)
Instructions
- Preheat oven to 425 degrees.
- In a food processor, combine cilantro, scallions, 1 teaspoon salt, and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, just until coarsely chopped.
- Coat an 8-inch square baking dish with cooking spray and lay four tortillas in bottom of dish, overlapping slightly.
- Layer with half of the beans, salsa, spinach mixture, and pepper jack; repeat with remaining ingredients, beginning with tortillas and ending with cheese, and pressing down gently.
- Cover dish with foil and place it on a rimmed baking sheet. Bake until bubbling, 25 minutes; remove the foil, and continue baking until golden, 10 minutes more. Cool 5 to 10 minutes before serving.
- Pour margarita.
