Mexican Lasagna

Step by Step Directions How to Make Mexican Lasagna! This delicious homemade lasagna has a Mexican flair you will love. Take dinner up a notch with layers of lasagna noodles, taco meat and cheese. Your family will love this for quick and easy Tex Mix Dinner recipe that plays on your traditional taco flavors in a lasagna.

Mexican Lasagna Recipe say what? I know, I know this is not your Momma’s Lasagna that’s for sure. It’s got that taco taste that we all love.

I love that’s it’s pretty quick and easy to throw together with pantry staples that I usually have in my house.

Layers of lasagna noodles stuffed with seasoned taco meat, a delicious cheese mixture and pasta sauce. You can even make it ahead of time and just pop it into the when you get home from work.

It makes a large batch, so if you have a large family it’s perfect, otherwise it’s great for leftovers for lunch or dinner!

Ingredients for Mexican Lasagna

• Lasagna noodles
• Ground beef – You could also use ground turkey or chicken
• Pasta sauce
• Eggs
• Ricotta cheese – You can substituent cottage cheese of this
• Shredded Mexican cheese – Another options would be Monterrey jack or mild cheddar
• Seasonings – taco seasoning, cumin

Make Filling!

• Prep – Preheat the oven. Spray the casserole dish with non-stick spray and set aside.
• Beef Mixture – Cook ground beef, drain the grease. Stir in water and taco seasoning, simmer until the water is completely absorbed. Next add pasta sauce and stir until combined.
• Cheese Mixture – In a separate bowl beat eggs, stir in ricotta cheese, cumin and half of the shredded cheese.

Time to Assemble!

• Assemble – Spread a thin layer of meat sauce in the baking dish. Top with 3 of your lasagna noodles laying side by side. Top noodles with a 1/3 of ricotta mixture, spread over noodles. Top ricotta mixture with a 1/3 of the sauce mixture and then sprinkle with a 1/3 of the cheese. Repeat layering twice.
• Bake – Cover pan with foil and bake for 40 minutes. Uncover and bake 5 more minutes.
• Rest – Let stand and cool for 15 minutes before serving.

What is the best dish to make lasagna in?

Every kitchen needs a great lasagna pan. It needs to be tall enough to handle layers of pasta without spilling over the side and oozing onto the bottom of the oven.

• Tall – Look for a pan that is at least 3 1/2 to 4 inches tall
• Length – at least 12 inches long
• Wide – 8-9 inches wide means you can have 3 noodles on each layer

Might sound silly but I will do anything not to have the casserole dish bubble over into the oven! This Mexican lasagna is just too good to have anything go overboard!

Expert Tips!

• If you’d like to make this Mexican lasagna ahead of time. Make according to directions , cover with foil and refrigerate for 1-2 days. When it’s time to bake it, just add 15 minutes to baking time because the dish is cold.
• Let the lasagna rest for 5-7 minutes before you slice it. This will help hold the layers together.
• Grab a block of cheese and shred it yourself if you can. The per-shredded cheese from the store doesn’t melt as nicely due to the anti-caking agents.
• If you’d like top the lasagna with pico de gallo, cilantro, lettuce, guacamole, sour cream, diced tomatoes or sliced black olives.
• Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the lasagna in the baking dish cover it with foil and baking for about 30 minutes in a preheated oven at 350 degrees F. or until cheese is hot and bubbly.
• To reheat a slice in the microwave, place in microwave safe dish and reheat on high for about 2 minutes. If it need to be cooked longer cook in 15-20 second increments.

Variations!

• Mix up your protein and use ground chicken or turkey instead of beef.
• Throw black or pinto beans, diced bell peppers, corn, or diced jalapenos into your filling.
• Swap the lasagna noodles for corn tortillas.
• Spice it up by adding cayenne pepper to the meat mixture or hot sauce.

Finish your meal!

To get the party started serve up some homemade guacamole and pico de Gallo with some chips – always a tasty before dinner snack! Then pair the lasagna with a great Caesar Salad and bread sticks and for dessert finish off your meal with a great Dessert Nachos.

Talk about the perfect comfort meal, right? So much great flavor and deliciousness, my mouth is watering just thinking about this great meal!

WATCH THE STEP BY STEP VIDEO BELOW:

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Mexican Lasagna

This delicious homemade lasagna has a Mexican flair you will love to take your lasagna up a notch on pasta night! Layers of lasagna noodles, taco meat and cheese.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 792kcal

Author: Julie Evink

Ingredients

• 9 lasagna noodles cooked to al dente
• 1 lb ground beef
• 1 package taco seasoning
• 3/4 c. water
• 24 oz jar of pasta sauce
• 2 eggs
• 15 oz container ricotta cheese
• 1 tsp cumin
• 4 c. shredded Mexican cheese divided

Instructions

• Preheat oven to 375 degrees. Spray a 13x9 casserole dish with non-stick cooking spray.
• Cook ground beef until no longer pink, drain off grease. Stir in water and taco seasoning. Continue to simmer until water is absorbed. Add pasta sauce and stir until mixed.
• In a separate bowl beat eggs. Stir in ricotta cheese, cumin and 2 c. of Mexican cheese.
• Spread a thin layer of meat sauce in 13x9 dish. Top with 3 of your lasagna noodles laying side by side. Top noodles with a 1/3 of ricotta mixture, spread over noodles. Top ricotta mixture with a 1/3 of the sauce mixture and then sprinkle with a 1/3 of the cheese. Repeat two more times.
• Cover pan with foil. Bake for 40 minutes. Uncover and bake 5 more minutes. Let sand and cool for 15 minutes before serving.

Notes

What is the best dish to make lasagna in?

Every kitchen needs a great lasagna pan. It needs to be tall enough to handle layers of pasta without spilling over the side and oozing onto the bottom of the oven.

• Tall - Look for a pan that is at least 3 1/2 to 4 inches tall
• Length - at least 12 inches long
• Wide - 8-9 inches wide means you can have 3 noodles on each laye

Expert Tips!

• If you'd like to make this casserole ahead of time. Make according to directions , cover with foil and refrigerate for 1-2 days. When it's time to bake it, just add 15 minutes to baking time because the dish is cold. 
• Let the lasagna rest for 5-7 minutes before you slice it. This will help hold the layers together. 
• Grab a block of cheese and shred it yourself if you can. The per-shredded cheese from the store doesn't melt as nicely due to the anti-caking agents. 
• If you'd like top the lasagna with pico de gallo, cilantro, lettuce, guacamole, sour cream, diced tomatoes or sliced black olives.
• Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the lasagna in the baking dish cover it with foil and baking for about 30 minutes in a preheated oven at 350 degrees F. or until cheese is hot and bubbly. 
• To reheat a slice in the microwave, place in microwave safe dish and reheat on high for about 2 minutes. If it need to be cooked longer cook in 15-20 second increments. 

Variations!

• Mix up your protein and use ground chicken or turkey instead of beef. 
• Throw black or pinto beans, diced bell peppers, corn, or diced jalapenos into your filling. 
• Swap the lasagna noodles for corn tortillas. 
• Spice it up by adding cayenne pepper to the meat mixture or hot sauce.

Nutrition

Serving: 1g | Calories: 792kcal | Carbohydrates: 32g | Protein: 51g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 218mg | Sodium: 1380mg | Potassium: 695mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1455IU | Vitamin C: 5.9mg | Calcium: 924mg | Iron: 3.7mg

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