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Mexican Lasagna

A fun twist on traditional Italian lasagna that combines savory flavors and textures, this Mexican Lasagna is filled with rich beef, cheese, and delicious spices, making it perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 lb ground beef Can substitute with ground turkey or chicken for a leaner option.
  • 1 onion, diced
  • 3 cloves garlic, minced
Spices
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
Sauces and Tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes
Noodles and Cheese
  • 9 lasagna noodles No-boil lasagna noodles can be used for convenience.
  • 2 cups shredded cheddar cheese Feel free to mix in other cheeses like pepper jack for extra kick.
  • 2 cups shredded Monterey Jack cheese
Garnish
  • to taste chopped fresh cilantro For garnish when serving.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. In a large skillet, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Drain excess fat.
  3. Add the onion and garlic to the skillet and cook for 2-3 minutes until softened.
  4. Stir in the chili powder, cumin, oregano, tomato sauce, and diced tomatoes. Simmer for about 10 minutes.
Layering
  1. Spread 1 cup of the meat sauce in the bottom of a 9x13 baking dish.
  2. Layer 3 lasagna noodles over the sauce, then top with half of the remaining meat sauce and 1 cup of each cheese.
  3. Repeat the layers of noodles, meat sauce, and cheese.
  4. Top with the remaining 3 lasagna noodles and the remaining meat sauce.
Baking
  1. Cover with foil and bake for 40 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  3. Let stand for 10 minutes before serving.
Serving
  1. Slice the Mexican Lasagna into squares and serve it hot, garnished with chopped fresh cilantro.

Notes

Let the leftover Mexican Lasagna cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days, or freeze individual portions for up to 2 months.