Southwestern Spinach Lasagna

  • Yield: 8 servings


1 onion, chopped
1cup skim milk
2tablespoons all-purpose flour
1 (10-ounce) package frozen chopped spinach, thawed
1 (10-ounce) can tomato and green chiles, drained
Salt and pepper to taste
10 tortillas
2cups shredded reduced-fat Monterey Jack cheese
1cup fat-free sour cream


  1. Preheat oven to 350F.
  2. In a nonstick skillet coated with nonstick cooking spray, saute onion until tender. In a small bowl, mix together the milk and flour and add to the sauteed onion. Cook over medium heat until thickened.
  3. Meanwhile, cook spinach according to package directions, drain well. Add spinach and tomatoes and continue heating until thick. Season with salt and pepper to taste. In a 2-quart baking dish, layer tortillas, spinach layer, cheese, and sour cream; repeating layers. Bake 30 minutes or until cheese melts.

Nutritional Info *per serving

  • Calories 338
  • Fat 10g
  • Saturated Fat 4g
  • Cholesterol 16mg
  • Sodium 846mg
  • Carbohydrate 44g
  • Fiber 2g
  • Protein 17g