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)

Printable Recipe

Serves 2-4

Ingredients

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

Directions

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!