mexican lasagna recipe

 

mexican lasagna

this festive twist on lasagna—and a quick weeknight meal—will make your family cheer “olé!”

10 6-inch corn tortillas

2 C canned low-sodium black beans, rinsed

4 C Super Quick Chunky Tomato Sauce (see recipe on page 54) (Leftover Friendly)

1½ C Monterey Jack cheese, grated

1 bag (10 oz) baby spinach leaves, rinsed

2 C grilled chicken, diced (Leftover Friendly)

2 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)

Nonstick cooking spray

1. Preheat oven to 400 ºF.

2. Lightly spray a 9- by 13-inch baking pan with cooking spray. Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.

3. Add beans, 1 cup tomato sauce, and ½ cup grated cheese. Top with two to three more corn tortillas.

4. Add 1 cup tomato sauce, spinach, and ½ cup cheese. Top with two more corn tortillas.

5. Add chicken and 1 cup tomato sauce. Top with two more corn tortillas.

6. Add 1 cup tomato sauce, ½ cup cheese, and cilantro.

7. Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.

8. Let stand for 5 minutes. Cut into eight even squares, and serve.

 

Note: If you can’t find beans labeled “low sodium,” compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.

Children can help layer the “lasagna” ingredients.

.

prep time:

10 minutes

(15 minutes with

homemade sauce)

cook time:

35 minutes

(50 minutes with

homemade sauce)

yield:

8 servings

serving size:

1 square

each serving provides:

calories 304

total fat 10 g

saturated fat 4 g

cholesterol 52 mg

sodium 275 mg

total fiber 6 g

protein 23 g

carbohydrates 31 g

potassium 550 mg

vitamin A 80%

vitamin C 15%

calcium 30%

iron 15%

Percent Daily Values are based on a 2,000 calorie die