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  • Mexican Lasagna

This festive twist on lasagna—and a quick weeknight meal—will make your family cheer "Olé!"

Recipe Source: Deliciously Healthy Family Meals
Prep time Cook time Yields Serving Size
10 minutes 35 minutes 8 servings 1 square
Photograph of the completed recipe.
  • 10  6-inch corn tortillas

  • 2 C  canned low-sodium black beans, rinsed

  • 4 C  Super Quick Chunky Tomato Sauce (Leftover Friendly)

  • 1½ C  Monterey Jack cheese, grated

  • 1 bag  (10 oz) baby spinach leaves, rinsed

  • 2 C  grilled chicken, diced (Leftover Friendly)

  • 2 Tbsp  fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)

  • Nonstick cooking spray

10 g
Total fat
4 g
Saturated fat
52 mg
275 mg
6 g
Total fiber
23 g
31 g
550 mg
Vitamin A
Vitamin C
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Preheat oven to 400 °F.

  • 2
    Lightly spray a 9- by 13-inch baking pan with cooking spray.  Place two to three corn tortillas on the bottom, trimming as necessary for a good fit.

  • 3
    Add beans, 1 cup tomato sauce, and ½ cup grated cheese.  Top with two to three more corn tortillas.

  • 4
    Add 1 cup tomato sauce, spinach, and ½ cup cheese.  Top with two more corn tortillas.

  • 5
    Add chicken and 1 cup tomato sauce.  Top with two more corn tortillas.

  • 6
    Add 1 cup tomato sauce, ½ cup cheese, and cilantro.

  • 7
    Bake for 30 minutes, or until the cheese is melted and browned and chicken is reheated.

  • 8
    Let stand for 5 minutes.  Cut into eight even squares, and serve.

Note: If you can’t find beans labeled “low sodium,” compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further.

Chefs in Training Children can help layer the “lasagna” ingredients.




Leftover Friendly If you don’t have leftover cooked chicken, see basic cooking instructions.

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