Mexican Lasagna

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   In a large bowl combine chopped scallions, spinach (torn into little pieces), a dash of coarse salt, and pepper.
3. 3
   Drain beans and corn.
4. 4
   Combine in another bowl.
5. 5
   Spray a casserole dish with a cooking spray.
6. 6
   Layer tortillas in dish so that the dish is covered, tortillas may overlap.
7. 7
   Assemble lasagna in the following order:
8. 8
   6 Tortillas, half of the bean/corn mixture, salsa, spinach mixture, and cheese (use any cheese you like, I usually use the Mexican blend, but sharp cheddar or monterey jack would be yummy too.)
9. 9
   Repeat another layer of the ingredients.
10. 10
    End with cheese and press in gently.
11. 11
    Cover the dish with foil and bake until bubbly, about 25-30 minutes.
12. 12
    Remove foil and bake until golden, about 15 minutes more.
13. 13
    Allow to cool a tad before serving.
14. 14
    This is great with a dollop of sour cream and green salsa.
15. 15
    If you want a little protein, add shredded chicken in as one of the layers (the picture has shredded chicken), but it is a very satisfying vegetarian dish.