There’s something so comforting about the layers of melted cheese, rich meat sauce, and creamy fillings coming together in a warm casserole. This Mexican Lasagna Recipe is a delicious twist on the classic Italian dish, packed with bold flavors that’ll have everyone asking for seconds. Let me walk you through why this one’s a keeper.
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Why You'll Love This Recipe
I’m genuinely excited to share this Mexican Lasagna Recipe because it combines the best of both worlds — the layered goodness of lasagna and the vibrant flavors of Mexican cuisine. It’s great for family dinners or when you want to impress friends with a dish that’s both comforting and super flavorful.
- Layered Flavor Explosion: Each layer brings a balance of zesty, savory, and creamy, making every bite satisfying and interesting.
- Creative Use of Ingredients: The meat filling combines spices, beans, corn, and even cocoa powder for a unique enchilada-inspired sauce.
- Customizable and Family-Friendly: You can easily swap ingredients to suit your family’s preferences or dietary needs without losing the essence of the dish.
- Make-Ahead Friendly: Prep it ahead of time to let flavors develop or freeze for busy nights when you want a homemade meal with zero stress.
Ingredients & Why They Work
This recipe’s ingredient list might look long, but each one plays a key role in building robust flavor and delightful texture. From the spices to the beans, and the creamy cheese blend, they come together to create a filling that’s so much more than your average lasagna.
- Lean ground beef: Provides a hearty base and brings a wonderful umami depth when browned properly.
- Yellow onion: Adds sweetness and texture that balance the spices beautifully.
- Flour: Thickens the sauce to the perfect consistency so it holds together well in layers.
- Chili powder: The secret spice mix that infuses that classic Mexican flavor — just be sure to use American-style chili powder for best results.
- Cumin, garlic powder, coriander, paprika, oregano, cayenne: These spices create a warm, aromatic base that’s flavorful but not overpowering.
- Tomato paste and fire-roasted diced tomatoes: They give the sauce richness and slight smokiness.
- Green chiles: Bring a subtle tang and layered mild heat.
- Cocoa powder, sugar, cinnamon: These unexpected ingredients add complexity, mimicking the classic Mexican mole flavors.
- Pinto beans: Add creaminess and protein while keeping the dish balanced and filling.
- Frozen sweet corn: A little pop of sweetness and texture in every bite.
- Black olives: Bring a briny contrast that complements the spiced meat sauce.
- Apple cider vinegar: Brightens the sauce and balances richness.
- Lasagna noodles (regular): Soaking them ahead ensures tender but sturdy layers that won’t fall apart.
- Monterrey Jack and sharp cheddar cheese: A melty, creamy cheesy layer that’s essential for that indulgent finish.
- Sour cream or Greek yogurt: Adds tangy creaminess to lighten the dish with a luscious texture.
- Cream cheese: Makes the creamy filling super rich and smooth.
- Salsa verde: Adds a mild, fresh tartness to the creamy layer.
Make It Your Way
I love turning this Mexican Lasagna Recipe into my own every time. Its adaptability is one of its biggest perks—you can tailor it to whatever you have on hand or your family’s tastes, which makes it such a joy to cook.
- Variation: One time, I swapped the ground beef for shredded rotisserie chicken—it cut down the prep time and still kept all those delicious flavors intact. Highly recommend if you’re in a rush!
- Vegetarian option: Swap the meat for extra beans, diced veggies like zucchini or sweet potatoes, and use veggie broth to keep it hearty and satisfying.
- Spice level: This recipe is pretty mild, perfect for kids, but you can amp it up with extra cayenne or jalapeños if you like a little kick.
Step-by-Step: How I Make Mexican Lasagna Recipe
Step 1: Soak Those Noodles to Tender Perfection
I always start by soaking the lasagna noodles in hot water. This simple step softens them enough so they cook through perfectly in the oven without turning mushy. Plus, giving them a gentle stir now and then keeps them from sticking together — trust me, it makes assembling so much easier!
Step 2: Build Your Flavorful Meat Filling
While the noodles soak, dice your onions and start browning the ground beef with onions. Once almost cooked, sprinkle in the flour mixed with all the spices — this step is crucial for thickening the sauce and layering those deep Mexican flavors. Stir in tomato paste and garlic to unlock even more richness.
Step 3: Simmer the Sauce to Depth and Perfection
After your base, it’s time for the star ingredients — chicken broth, fire-roasted tomatoes, green chiles, cocoa powder, cinnamon, and a pinch of sugar. Bring it to a simmer and let it reduce until thick and luscious, about 10-15 minutes. Toss in the beans, corn, olives, and a splash of apple cider vinegar just before removing from heat. This mix has layers of smoky, sweet, and tangy all wrapped up in one pot.
Step 4: Mix Your Creamy Cheese Filling
Whisk together sour cream, cream cheese, salsa verde, and a bit of salt while the sauce simmers. This creamy layer cuts through the rich meat sauce like a charm and adds a delightful tang that keeps the dish balanced and fresh.
Step 5: Assemble with Care for Perfect Layers
Start with a thin layer of meat sauce on the bottom of a greased pan to keep noodles from sticking. Then add noodles, creamy filling, and shredded cheese. Repeat this layering process two more times until you’ve used all your fillings and noodles. End with meat sauce and cheese on top. The key here is spreading evenly and pressing slightly so the layers hold together well during baking.
Step 6: Bake and Let It Rest
Cover with foil, bake at 350°F for 30 minutes, then uncover and bake another 20 minutes until bubbly and golden. Be patient and let it rest 15 minutes before slicing — this step is magical because it lets the layers set so your slices come out neat and gorgeous.
Top Tip
Making Mexican Lasagna isn’t tricky, but there are a few handy tips I’ve picked up over many kitchens that help ensure your dish turns out spectacular every time.
- Pre-measure your spices: The seasoning blend is complex, so mixing it with the flour beforehand keeps things organized and stops you from scrambling mid-cook.
- Don’t skip the cocoa and cinnamon: These surprising ingredients make a difference—they add authentic depth that often surprises friends when you tell them what’s in the sauce.
- Soak noodles properly: Soaking them in hot water instead of boiling keeps the layers tender but intact and saves time on assembly day.
- Rest the Mexican lasagna: Letting it sit post-bake allows the cheese and sauce to settle for cleaner slices and better presentation.
How to Serve Mexican Lasagna Recipe
Garnishes
When I serve Mexican Lasagna, I pile on fresh garnishes like chopped ripe avocado for creaminess, bright cilantro leaves for freshness, and a dollop of sour cream or Greek yogurt to balance the rich flavors. Sometimes I add sliced black olives or diced fresh tomatoes, too — they add that pop of color and a nice flavor contrast.
Side Dishes
I like pairing this hearty dish with a simple mixed green salad tossed in lime vinaigrette or a serving of Mexican street corn (elote) to keep the meal vibrant. Sometimes, a crisp cucumber salad with a little chili powder dusted over the top is a refreshing sidekick.
Creative Ways to Present
For special occasions, I sometimes serve Mexican Lasagna in individual ramekins layered like mini casseroles. It’s fancy and fun for guests, plus great for portion control. Another idea is to top each serving with a drizzle of salsa verde or hot sauce for an extra flavor kick and colorful presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers? Yes, please! I tightly cover any leftover Mexican Lasagna with foil or plastic wrap and store it in the fridge. It stays great for up to 4 days, and the flavor actually deepens as it sits.
Freezing
I find freezing this lasagna a game-changer. You can freeze it before or after baking — just wrap tightly with plastic and foil. When you’re ready, thaw it in the fridge for 48 hours, then bake as usual, adding a bit more time to ensure it’s heated through without drying out.
Reheating
To reheat, I cover the dish with foil and warm it in the oven at 350°F until bubbling, about 30 minutes. For single portions, the microwave works great—heat for 1-2 minutes, checking and stirring to keep things evenly warm and melty.
Frequently Asked Questions:
Absolutely! You can swap regular corn tortillas for the noodles. Just layer them the same way and proceed, but don’t use thick specialty tortillas as they might not soften properly. Using standard corn tortillas is budget-friendly and delicious.
This recipe is designed to be mild and family-friendly, even with the small amount of cayenne pepper included. It’s flavorful without heat, so it’s perfect for kids or those sensitive to spice. You can easily add extra heat with jalapeños or hot sauce if you want more kick.
Yes! You can make the meat sauce, creamy filling, or even assemble the entire lasagna a day ahead. Refrigerate until ready to bake. This make-ahead option actually improves the flavor as the layers meld together. The sauce can even be frozen for up to three months.
Great question! Cocoa powder and cinnamon add depth and richness reminiscent of traditional Mexican mole sauces. They enhance the sauce’s complexity without adding sweetness or making it taste like chocolate. It’s a subtle but important flavor layer you don’t want to skip.
Final Thoughts
This Mexican Lasagna Recipe holds a special place for me because it’s one of those dishes that’s both homey and exciting at the same time. It’s perfect for busy weeknights or when you want to feed a crowd with minimal fuss but maximum flavor. Give it a try—you might just find your new favorite comfort food, just like I did!
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Mexican Lasagna Recipe
- Prep Time: 50 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Salt
Description
This best Mexican Lasagna recipe is a flavorful and hearty casserole combining layers of seasoned ground beef, creamy cheese filling, and classic lasagna noodles. Infused with authentic Mexican spices and enchilada sauce flavors, this dish is perfect for a family dinner with a twist on traditional lasagna.
Ingredients
Meat Filling
- 1 ½ pounds lean ground beef
- 1 yellow onion chopped
- ¼ cup flour
- 3 tablespoons chili powder NOT cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ⅓ cup tomato paste
- 4-6 garlic cloves minced
- 3 ½ 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
- 1 ½ cup frozen sweet corn no need to thaw
- 1 6 oz can chopped black olives drained
- ½ 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
- ½ cup mild salsa verde
- ¼ teaspoon salt
Instructions
- Soak Noodles: Place lasagna noodles in the bottom of a long pan and pour hot tap water over them until submerged. Let soak for at least 30 minutes, agitating occasionally to prevent sticking.
- Prep: Preheat oven to 350 degrees F. Lightly grease a deep 9X13-inch pan. Whisk together the flour and all Meat Filling seasonings (chili powder through cayenne pepper) in a small bowl and set aside.
- Cook Beef: Brown the ground beef and chopped onions in a Dutch oven or large skillet until almost cooked through. Sprinkle in the flour and seasoning mixture and cook for 2 minutes, stirring constantly. Reduce heat to low and stir in tomato paste and minced garlic, cooking for 1 minute.
- Make Filling: Stir in chicken broth, fire roasted diced tomatoes with juices, chopped green chiles, unsweetened cocoa powder, sugar, and cinnamon. Bring to a simmer and continue to simmer for 10-15 minutes, stirring often until thickened. After thickening, stir in the rinsed pinto beans, frozen corn, drained black olives, and apple cider vinegar. Remove from heat.
- Prepare Creamy Filling: In a medium bowl, whisk together sour cream (or Greek yogurt), softened cream cheese, mild salsa verde, and salt until smooth. In a separate bowl, combine Monterrey Jack and sharp cheddar cheeses; set aside.
- Assemble: Spread 1 cup of meat sauce in the bottom of the prepared pan. Layer 4 noodles lengthwise plus part of a 5th noodle on top to cover. Spread ¾ cup creamy filling evenly over noodles, followed by 1 cup combined cheeses. Repeat layering two more times with 2 cups meat sauce, noodles, ¾ cup creamy filling, and 1 cup cheese. Finish by topping with remaining meat sauce and remaining cheese.
- Bake: Cover the pan with foil and bake in the preheated oven at 350 degrees F for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes or until cheese is melted and casserole is heated through. Remove from oven and let stand for 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro, and sour cream if desired.
Notes
- This Mexican Lasagna is mildly spiced and flavorful, safe for children to eat despite the cayenne pepper amount.
- Use American-style chili powder, not pure cayenne powder, to avoid excessive heat.
- You can substitute corn tortillas for lasagna noodles if desired, using regular grocery corn tortillas.
- Customize vegetables by adding zucchini, bell peppers, sweet potatoes, butternut squash, or jalapenos, swapping some meat for vegetables to maintain sauce ratio.
- Swap pinto beans with black beans for a different texture; if using black beans, add them earlier with the diced tomatoes to soften.
- Ground turkey, chicken, or shredded rotisserie chicken can be substituted for ground beef.
- Measure out seasonings before cooking for ease when adding flour and spices all at once.
- Do not skip cocoa powder, sugar, and cinnamon as they enhance authentic enchilada sauce flavor.
- Adjust sauce thickness by simmering longer for thickening or adding broth/water to thin.
- Top with sour cream, cilantro, jalapenos, avocados, tomatoes, and black olives as desired.
- Make-ahead tips: you can refrigerate assembled or cooked lasagna before baking, or freeze assembled or cooked portions for up to 3 months.
- Reheat instructions: Oven at 350 degrees F for about 30 minutes covered with foil or microwave individual servings in 30-second intervals until heated through.
- For freezing: freeze wrapped tightly with plastic wrap and foil; thaw fully in refrigerator 48 hours before baking, add extra baking time if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg
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