Mexican Lasagna (with homemade Pico de Gallo)

I decided to join Kathee in her Meatless Monday dishes. Meatless Monday is much easier for me than Fish Friday (yuck). Honestly, I could totally live without meat, but I think my husband would freak out if I never made anything with meat anymore. But I continue to try to meatless meals all the time and have quite a few that we all really love. Mexican Lasagna is one of our favorites. One of the ingredients is salsa and I have found that I like pico de gallo better than regular salsa in this dish. I've included my pico recipe. One of these days I'll share my salsa recipe that I've recently discovered. I have to make it at least once a week because it's so addicting.

For FHE dessert we headed to 31 Flavors. Tomorrow is my husband's 32nd birthday and of course we had to get his free birthday cone. The kids talked nonstop during dinner about which flavor they were going to get. They were so excited! I was the same way as a kid. I still have fond memories of getting my free ice cream cone each year on my birthday. Mint Chip all the way (except today it was Winter White Chocolate...yum!).

Mexican Lasagna
from Everyday Food

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

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.

Pico de Gallo

2 medium tomatoes, cut into 1/2-inch dice (or 4-5 roma tomatoes)
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice (or two shallots)
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving. Makes 3 cups.