Southwestern Spinach Lasagna

Kitchen Tested
  • Yield 8 servings

This easily layered dish is a nice alternative to traditional lasagna.


1 onion, chopped
1 cup skim milk
2 tablespoons 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
2 cups shredded reduced-fat Monterey Jack cheese
1 cup 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.



Get every new post delivered to your Inbox.

Join 253 other followers