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Prep Time: 18 Minutes Cook Time: 40 Minutes |
Ready In: 58 Minutes Servings: 6 |
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To prevent the foil from sticking to the lasagna, use nonstick foil or coat one side of regular foil with cooking spray. Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 cup part-skim ricotta cheese |
1 (16-ounce) can pinto beans, rinsed and drained |
1 (15-ounce) can black beans, rinsed and drained |
6 (5-inch) corn tortillas |
cooking spray |
2 cups refrigerated fresh salsa |
1 (8-ounce) block 50% reduced-fat cheddar cheese with jalapeño peppers, shredded |
Directions:
1. Preheat oven to 425°.
2. Combine spinach and ricotta cheese in a small bowl. In a separate bowl, combine beans.
3. Cut 3 corn tortillas into pieces, and arrange in a solid layer to cover bottom of an 8-inch square baking dish coated with cooking spray. Top with half each of beans, salsa, spinach mixture, and cheese. Repeat layers with remaining ingredients.
4. Cover and bake at 425° for 25 minutes; uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
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