Mexican Lasagna

A Mexican inspired lasagna – a meat sauce filled with vegetables pasta sauce and salsa and layered between soft tortillas and cheddar cheese. 

Mexican Lasagna


This Mexican lasagna is super versatile. You can make it meatless, with ground chicken or ground beef. You can even change the cheese around from cheddar to Monterey Jack for a different taste. It is so easy to make and is loaded with flavour. It is sure to be favourite in your house. 
I made this for my dad a while back when he was down visiting and he absolutely loved it. So much so that he told my mom about it when he got home and she phoned to get the recipe from me. I have made it both meatless and with ground beef and love it both ways. The meat sauce gets made in one skillet and then you assemble the “lasagna” using whole grain flour tortillas in place of noodles. So easy and so healthy. 

Mexican Lasagna
In a large non stick skillet, over medium high heat, cook lean ground beef until no longer pink. Add onions, garlic, green bell pepper, zucchini and carrots and cook for about 10 minutes or until vegetables are tender. 

Mexican Lasagna

Add black beans, tomatoes, corn, chili powder and cumin. Cook for 2 minutes. Mexican LasagnaAdd pasta sauce and salsa. Bring mixture to a boil, reduce heat to low and simmer for 5 minutes. Remove from heat and stir in cilantro. 

Mexican Lasagna

To assemble, spread 1/3 of sauce over bottom of prepared 9×13 baking dish. Top with tortillas, cutting them. Top with 1/3 of meat sauce, 1/2 of shredded cheese. Top with another layer of tortillas. Spread remaining sauce over tortillas and sprinkle with remaining cheese. 

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Cover with foil and bake for 35 minutes at 350F. Uncover and bake an additional 10 minutes. Let lasagna stand for at least 10 minutes before cutting and serving. This helps it hold its shape better. Top with sour cream and green onions.

 

Mexican Lasagna

Mexican Lasagna
Serves 10
A Mexican inspired lasagna - a meat sauce filled with vegetables pasta sauce and salsa and layered between soft tortillas and cheddar cheese.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1 lb lean ground beef
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 1 large green bell pepper, chopped
  5. 2 medium carrots, shredded or chopped
  6. 1 large zucchini, chopped
  7. 1 can (19 oz/540 ml) black beans, drained and rinsed
  8. 2 medium tomatoes, chopped
  9. 1/2 cup frozen corn, thawed
  10. 1 1/2 teaspoon chili powder
  11. 1 teaspoon cumin
  12. 2 cups tomato pasta sauce
  13. 1 cup salsa
  14. 2 tablespoon fresh cilantro, minced (if desired)
  15. 4-6 whole wheat flour tortillas
  16. 1 1/2 cups cheddar cheese, shredded
  17. Sour cream, for topping
  18. Green onions, for topping
Instructions
  1. In a large non stick skillet, over medium high heat, cook lean ground beef until no longer pink. Add onions, garlic, green bell pepper, zucchini and carrots and cook for about 10 minutes or until vegetables are tender.
  2. Add black beans, tomatoes, corn, chili powder and cumin. Cook for 2 minutes.
  3. Add pasta sauce and salsa. Bring mixture to a boil, reduce heat to low and simmer for 5 minutes. Remove from heat and stir in cilantro.
  4. To assemble, spread 1/3 of sauce over bottom of prepared 9x13 baking dish. Top with tortillas, cutting them as needed. Top with 1/3 of meat sauce, 1/2 of shredded cheese. Top with another layer of tortillas. Spread remaining sauce over tortillas and sprinkle with remaining cheese.
  5. Cover with foil and bake for 35 minutes at 350F. Uncover and bake an additional 10 minutes.
  6. Let lasagna stand for at least 10 minutes before cutting and serving. Top with sour cream and green onions.
Double The Recipe http://doubletherecipe.com/

Mexican LasagnaFinal

3 thoughts on “Mexican Lasagna

  1. Hey Valerie. Thanks for linking to my Mexican Lasagna recipe. This recipe looks delicious. I’m going to have to give it a try! Thanks for stopping by and commenting on my blog.

  2. I love your recipes and the pictures. I either write them down or copy and paste them to send them to my husband as he can print from his computer. Any chance of you doing a cook book some day?

    • Thanks June!! I’m glad you are enjoying the recipes. 🙂
      As for a cookbook, a print one might not be in the works for awhile, but we are considering an ebook cookbook in the next year or so. Thanks for your interest in our blog and recipes.

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