This recipe is from http://marthastewart.com and I've tried it a couple of times and really liked it. There's even a demo video on how to make it and with a food processor it's quite simple. The link to the original is http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=e4d943e303a0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=Mexican%20Lasagna&rsc=ns2006_pic_r1
but I will also post it here.
1 C fresh cilantro leaves
4 scallions, coarsely chopped (I use green onions and not quite as many)
Coarse salt and ground pepper
10 oz fresh baby spinach
8 corn tortillas
1 can pinto beans (drained and rinsed)
1 c prepared salsa
8 oz pepper jack cheese (I use mozerella)
Preheat oven to 425 degrees;. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake 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