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.
Servings: 8
Calories: 792kcal
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.
Video
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
- 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.
- 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: 1 | 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