Thursday, July 8, 2010

Spinach Mexican Lasagna

I really enjoy spinach in a Mexican food-type application, but I find that it's rarely done well when I have it in restaurants. It's usually too dry or bitter or bland and it's always a bit of a let-down. However, in this recipe it is definitely done right. The cilantro and spinach complement each other much better than I thought they would. It is a creamy, savory and satisfying dish that I can't wait to make again.

Spinach Mexican Lasagna
(Adapted from CuisineNie)
Serves 2-4

3/4 cups fresh cilantro leaves
4 green onions
1 teaspoon salt
1/4 teaspoon black pepper
9 ounces fresh spinach
1 cup cottage cheese
2 cups Monterey Jack cheese, divided
12 corn tortillas
1 (15 ounces) can black beans, drained and rinsed
1 cup prepared salsa, mild or medium

1) In a food processor, combine cilantro, green onions, salt and pepper with as much spinach as will comfortably fit; pulse, adding remaining spinach in batches, until coarsely chopped.
2) In a small bowl, combine cottage cheese with 1 cup Monterey Jack.
3) Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in the bottom of the dish (they will overlap).
4) Layer tortillas with half of the beans, salsa, spinach mixture, and the entire cottage cheese mixture; repeat with a layer of tortillas, the remaining beans, salsa and spinach mixture. Finish with the last four tortillas and Monterey Jack cheese on top, pressing in gently.
5) Cover dish with foil; place on a rimmed baking sheet. Bake at 425 degrees 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. Enjoy!

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