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
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
- 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 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
