Mexican Lasagna

Mexican Lasagna layered with tender lasagna noodles, a simple meat and bean sauce, and lots of cheese. This meal is outstanding and simple to throw together any night of the week. Your family will rave with every bite!

What You’ll Love About Mexican Lasagna:

The first time I had this Mexican Lasagna it was shortly before I got married. It was so delicious I remember being excited to make this for my new husband to be.

This recipe was a pass down from my mama Kay (who I’m pretty sure has never made a bad meal in her life.) I’ve shared other recipes from her like Hot Bean Dip, Mrs. Christensen’s Curry Chicken Salad and many more. Mexican Lasagna happens to be one of our favorites and this time of year when it’s a little cooler it is the perfect cozy-up kind of meal.

Unlike traditional Mexican style lasagnas made with tortillas this one is actually made with lasagna noodles. I feel like it makes it a little extra special and has the perfect texture with the bean and beef sauce.

Making this meal when we have company is perfect because it’s simple and always a hit. I like to set out toppings like fresh cilantro, diced tomatoes, and sour cream. It’s so good!

If you enjoy all things lasagna you’ll have to try my Lasagna Soup. Deliciously cozy and perfect for the fall and winter season.

Simple Ingredients:

• Ground beef- I use lean ground beef and it really gives this lasagna great flavor.
• Garlic and green onions- These ingredients add a pop of flavor.
• Sauce- The sauce is super simple using tomato sauce and mild taco sauce.
• Refried beans- Beans add creaminess and bulk up the meat sauce.
• Olives- I love the addition of olives for a subtle salty bite but you can definitely leave them out if you don’t care for olives.
• Cheese- Monterey Jack is my favorite cheese with any Mexican lasagna. It melts nice and has a mild flavor.
• Lasagna noodles- Using pasta lasagna noodles instead of tortillas makes this unique and special.
• Seasonings- Use salt and pepper to taste.

Substitutions and Add-ins:

How To Make Mexican Lasagna:

See full instructions in recipe card below

Step One. Heat oven to 350℉. Crumble and brown ground beef in a large skillet until no longer pink. Add garlic, green onions, tomato sauce, taco sauce, beans, olives, and season with salt and pepper to taste.

Step Two. Cook lasagna noodles according to the package instructions for al dente. Drain and start assembling lasagna.

Step Three. Spray a 9×13 inch baking dish with cooking spray. Layer with noodles, meat sauce, cheese, and repeat ending with a layer of lasagna noodles and cheese.

Step Four. Cover with foil and bake in the oven for 30-45 minutes. Top with extra green onions and serve.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Zucchini and Cheese Lasagna Roll Ups
• Skillet Beef and Cheese Lasagna
• Beef Enchiladas
• Chocolate Layered Lasagna

Mexican Lasagna

Mexican Lasagna layered with tender lasagna noodles, a simple meat and bean sauce, and lots of cheese. This meal is outstanding and simple to throw together any night of the week. Your family will rave with every bite!

Print Pin Rate

Course: Dinner

Cuisine: American, Mexican

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 servings

Calories: 291kcal

Equipment

• 1 large skillet
• 1 9×13-inch baking dish

Ingredients

• 9 lasagna noodles, cooked al dente or just under follow instructions on package
• 1 lb lean ground beef
• 1-2 garlic cloves, minced
• 1/2 cup sliced green onions, plus more for garnish
• 28 ounce can tomato sauce
• 1/3 cup mild taco sauce
• 1 (2.25) ounce sliced black olives
• 2 (15) ounce cans refried beans or use 1 (28) ounce can
• 3 cups Monterey Jack cheese, shredded and divided
• salt and pepper to taste

Instructions

Preheat oven to 350℉ and spray a 9×13-inch baking dish with cooking spray.

• Cook lasagna noodles according to package directions until al dente. Drain, rinse, and set aside.
• In a large skillet on medium heat crumble and cook ground beef until no longer pink, about 5-6 minutes.
• Once beef is cooked add garlic and green onions. Cook 2-minutes, then stir in tomato sauce, taco sauce, black olives, and refried beans. Stir until all the ingredients are incorporated. Bring to a low simmer and cook for 3-4 minutes. At this point season to taste with salt and pepper. I usually do 1 tsp salt and 1/2 tsp pepper.
• In prepared baking dish arrange 3 lasagna noodles. Spread evenly with half of the meat sauce then top with 1 cup of cheese. Add 3 more noodles and evenly spread the rest of the meat sauce and 1 more cup of cheese. Add the last 3 noodles and top with remaining 1 cup of cheese.
• Cover dish tightly with foil and bake for 30-minutes. Remove the foil and bake an additional 10-15 minutes or until the top is lightly golden brown. Scatter a few green onion slices on top and allow to rest for 15-minutes before slicing.
• Serve with toppings like fresh diced tomatoes, cilantro, and sour cream.

Notes

Tips:

 

• Use a microwave pasta maker to make this meal even faster and easy clean-up. I love my microwave pasta maker, I use it almost every week! I don’t have to wait for water to boil on the stove and save cleaning a pot.
• Allow the lasagna to rest for at least 15-minutes before slicing. This will ensure clean slices so it doesn’t fall apart.
• Don’t overcook the lasagna noodles. I cook mine just under the al dente stage so they don’t tear when assembling the lasagna. They will continue to cook in the oven.
• Sharing is caring. This is a great recipe to share with someone in need. Make sure to use a disposable baking pan to make clean up easy for your recipient.

 

Substitutions: 

 

• Meat- Use ground turkey or ground chicken in place of the beef. A spicy sausage would also be great mixed in with the beef.
• Veggies- You can certainly sneak in veggies like mushrooms, carrots, or shredded zucchini.
• Cheese- Cheddar cheese, Pepper Jack, Colby Jack, or a Mexican cheese blend are great options.
• Make it spicy- Use a spicy taco sauce or add fresh chopped jalapenos to the meat sauce.

 

Common Questions:

 

Can I freeze Mexican Lasagna?

Yes! This recipe can be frozen before baking or after it’s baked. Make sure it is completely cooled before covering tightly with two layers of foil and placing in the freezer. Allow to thaw before baking. You may need to add additional baking time.

How long does Mexican Lasagna last?

This recipe will last 4-5 days in the refrigerator in a sealed container.

 

This recipe could potentially feed 12 people with other sides. Nutritional calculations are for 1 square slice.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 291kcal | Carbohydrates: 24g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 861mg | Potassium: 413mg | Fiber: 4g | Sugar: 4g | Vitamin A: 609IU | Vitamin C: 5mg | Calcium: 249mg | Iron: 2mg

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