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Mexican Lasagna in white Pan
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5 from 14 votes

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.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
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.

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
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: 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