Perfect Leftover Meal: Meatless Mexican Lasagna

I am thrilled when I throw together a meal that tastes good, looks good and makes even better leftovers!! See folks-- leftovers are very important in our house. I married a man that loves leftovers. In fact, he gets pretty bent out of shape when the fridge is bare and he has to sacrifice and take PB&J. Yep, you might say I've spoiled him.

What's one of you favorite "leftover" meals? One that you make specifically for the leftovers? We use leftovers for lunches more than for other dinners. And now that our oldest has her own thermos, she enjoys them too.

This is a meal that if you make a large amount like I did, you are guaranteed for leftovers. Enjoy!

Meatless Mexican Lasagna

1 can diced tomatoes (or you can omit the tomatoes and chiles and use a jar of your favorite salsa)
1 small can green chilies (or you could use a fresh poblano pepper as they are mild)
1 can fat free refried beans (or use pintos and mash them yourself)
8 whole wheat flour tortillas
4 cups fresh spinach, torn in small pieces
1 can sliced black olives
2 cups shredded Monterrey jack cheese
1 cup shredded cheddar cheese
1 cup fresh cilantro, minced


Directions:

Heat oven to 350 degrees. Add 1 cup of salsa/tomato chile mixture to the bottom of a 9x13 casserole dish. Take tortillas and slice into small lasagna style strips. Spread one layer of tortillas strips then add a layer of beans evenly on top of tortillas and sprinkle with half of the can of black olives. Next, add another layer of tortillas, tomatoes,beans, olives and 1 cup of cheese combination. Continue until you run out of ingredients. Sprinkle fresh cilantro on top. Use rest of cheese for the top of the lasagna.