Description
This Best Mexican Lasagna recipe layers seasoned ground beef, beans, corn, olives, and a creamy cheese filling between soaked lasagna noodles, baked to perfection with a blend of Mexican spices for a flavorful and family-friendly dish.
Ingredients
Scale
Meat Filling
- 1 1/2 pounds lean ground beef
- 1 yellow onion chopped
- 1/4 cup flour
- 3 tablespoons chili powder (NOT cayenne pepper)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/3 cup tomato paste
- 4-6 garlic cloves minced
- 3 1/2 cups reduced sodium chicken broth
- 1 14.5 oz can fire roasted diced tomatoes, with juices
- 1 4 oz can mild chopped green chiles
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- A pinch of cinnamon
- 1 15 oz can pinto beans, rinsed and drained (may substitute black beans)
- 1 1/2 cup frozen sweet corn, no need to thaw
- 1 6 oz can chopped black olives, drained
- 1/2 tablespoon apple cider vinegar
Layers
- 15 regular lasagna noodles (NOT no boil)
- 2 cups freshly grated Monterrey Jack cheese
- 2 cups freshly grated sharp cheddar cheese
Creamy Filling
- 1 cup sour cream or Greek yogurt
- 8 oz cream cheese, softened
- 1/2 cup mild salsa verde
- 1/4 teaspoon salt
Instructions
- Soak Noodles: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak at least 30 minutes, agitating occasionally to prevent sticking.
- Prepare Pan and Seasonings: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch pan. Whisk together flour and all meat filling seasonings (through cayenne pepper); set aside.
- Cook Beef and Onions: Brown ground beef and onions in a Dutch oven or very large skillet until nearly cooked through. Sprinkle in flour and seasonings mixture and cook for two minutes.
- Add Tomato Paste and Garlic: Reduce heat to low, stir in tomato paste and minced garlic; cook for one minute.
- Make Meat Sauce: Stir in chicken broth, diced tomatoes with juices, green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook, stirring often, until thickened, about 15 minutes. Stir in beans, corn, olives, and apple cider vinegar; remove from heat.
- Make Creamy Filling: Whisk sour cream or Greek yogurt, softened cream cheese, salsa verde, and salt together in a medium bowl; set aside. Combine Monterrey Jack and cheddar cheeses in another bowl and set aside.
- Assemble Lasagna: Spread 1 cup of the meat sauce thinly in the bottom of the prepared pan. Layer 4 noodles lengthwise plus part of a 5th noodle to cover. Spread 3/4 cup creamy filling evenly over noodles, then 1 cup mixed cheeses. Repeat two more times using 2 cups meat sauce, 4+ noodles, 3/4 cup creamy filling, and 1 cup cheese per layer. Finish with remaining meat sauce and cheese on top.
- Bake: Cover pan with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes until cheese is melted and casserole is heated through.
- Rest and Serve: Remove from oven and let lasagna stand for 15 minutes before serving. Garnish as desired with fresh tomatoes, olives, avocados, cilantro, or sour cream.
Notes
- This Mexican Lasagna is flavorful but not spicy, suitable for kids even with the small amount of cayenne pepper.
- Use American-style chili powder to avoid excessive heat; non-American chili powders can be much spicier.
- You may substitute corn tortillas for lasagna noodles but the texture will differ.
- Customize vegetable add-ins, such as zucchini, bell peppers, jalapenos, or squash; adjust meat quantities accordingly to keep sauce balance.
- Swap pinto beans with black beans but add black beans earlier in the cooking for softness.
- Ground turkey, chicken, or shredded rotisserie chicken can be used instead of beef.
- Pre-measure seasonings to streamline cooking.
- Do not omit cocoa powder, sugar, or cinnamon, as they enhance sauce flavor authentically.
- Simmer sauce longer for a thicker consistency or add broth/water to thin it out.
- Top with optional garnishes like sour cream, cilantro, jalapenos, avocados, tomatoes, or olives.
- Mexican Lasagna can be assembled a day ahead and refrigerated; flavors improve with time.
- Sauce and creamy filling can be made in advance and refrigerated or frozen.
- For reheating: oven at 350 degrees covered for 30 minutes or microwave individual portions for 90 seconds and additional 30-second intervals as needed.
- Freezing instructions provided for uncooked, cooked, and individual servings to maintain quality.
- When baking from frozen, add 10-15 minutes to baking time covered at 350 degrees F, uncover and bake additional 15-30 minutes until hot and bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
