Meatless Monday with Mexican Lasagna

Happy Meatless Monday!  Break out the piñata and have a Mexican fiesta on the next Meatless Monday.  The cooks at Everyday Food have come up with an easy three step tasty Mexican-Style Lasagna. This new take on the Italian classic is a well-balanced, fiber filled meal that will leave you wanting more. Anyone of any age will love this dish.

INGREDIENTS
• 1 cup fresh cilantro leaves
• 4 scallions, coarsely chopped
• Coarse salt and ground pepper
• 10 ounces fresh baby spinach
• Nonstick cooking spray
• 8 (6-inch) corn tortillas
• 1 (15.5 ounces) pinto beans, drained and rinsed
• 1 cup prepared salsa (mild or medium)
• 8 ounces pepper Jack cheese, grated (about 2 cups)
 
DIRECTIONS
Preheat oven to 425 degrees. 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.  Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving. 

This Mexican-Style Lasagna will serve four and can easily be adjusted to a 9” X 13” pan by doubling the recipe.  Oh and you use any heat strength of salsa you enjoy. If you are making this for a group, and don’t know their salsa preferences, I would recommend going with mild and maybe serving it with sliced jalapeno’s on the side for those that want a bit of heat.  Or, another great idea would be to have a few different salsas on the table so people can make it as hot as they wish. Serve with a great seasonal salad to round off this perfect dinner. So make a margarita and enjoy!