Mexican Lasagna
User Reviews
5.0
75 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
792 kcal
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Course
Main Course
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Cuisine
American
Mexican Lasagna
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This delicious homemade lasagna has a Mexican flair you will love to take your lasagna up a notch on pasta night! Layers of lasagna noodles, taco meat and cheese.
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Ingredients
- 9 lasagna noodles cooked to al dente
- 1 lb ground beef
- 1 package taco seasoning
- 3/4 c. water
- 24 oz jar of pasta sauce
- 2 eggs
- 15 oz container ricotta cheese
- 1 tsp cumin
- 4 c. shredded Mexican cheese divided
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Instructions
- Preheat oven to 375 degrees. Spray a 13x9 casserole dish with non-stick cooking spray.
- Cook ground beef until no longer pink, drain off grease. Stir in water and taco seasoning. Continue to simmer until water is absorbed. Add pasta sauce and stir until mixed.
- In a separate bowl beat eggs. Stir in ricotta cheese, cumin and 2 c. of Mexican cheese.
- Spread a thin layer of meat sauce in 13x9 dish. Top with 3 of your lasagna noodles laying side by side. Top noodles with a 1/3 of ricotta mixture, spread over noodles. Top ricotta mixture with a 1/3 of the sauce mixture and then sprinkle with a 1/3 of the cheese. Repeat two more times.
- Cover pan with foil. Bake for 40 minutes. Uncover and bake 5 more minutes. Let sand and cool for 15 minutes before serving.
Notes
- What is the best dish to make lasagna in?
- Every kitchen needs a great lasagna pan. It needs to be tall enough to handle layers of pasta without spilling over the side and oozing onto the bottom of the oven.
- Expert Tips!
- Variations!
- Tall - Look for a pan that is at least 3 1/2 to 4 inches tall
- Length - at least 12 inches long
- Wide - 8-9 inches wide means you can have 3 noodles on each laye
- If you'd like to make this casserole ahead of time. Make according to directions , cover with foil and refrigerate for 1-2 days. When it's time to bake it, just add 15 minutes to baking time because the dish is cold.
- Let the lasagna rest for 5-7 minutes before you slice it. This will help hold the layers together.
- Grab a block of cheese and shred it yourself if you can. The per-shredded cheese from the store doesn't melt as nicely due to the anti-caking agents.
- If you'd like top the lasagna with pico de gallo, cilantro, lettuce, guacamole, sour cream, diced tomatoes or sliced black olives.
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat the lasagna in the baking dish cover it with foil and baking for about 30 minutes in a preheated oven at 350 degrees F. or until cheese is hot and bubbly.
- To reheat a slice in the microwave, place in microwave safe dish and reheat on high for about 2 minutes. If it need to be cooked longer cook in 15-20 second increments.
- Mix up your protein and use ground chicken or turkey instead of beef.
- Throw black or pinto beans, diced bell peppers, corn, or diced jalapenos into your filling.
- Swap the lasagna noodles for corn tortillas.
- Spice it up by adding cayenne pepper to the meat mixture or hot sauce.
Nutrition Information
Show Details
Serving
1
Calories
792kcal
(40%)
Carbohydrates
32g
(11%)
Protein
51g
(102%)
Fat
50g
(77%)
Saturated Fat
28g
(140%)
Cholesterol
218mg
(73%)
Sodium
1380mg
(58%)
Potassium
695mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1455IU
(29%)
Vitamin C
5.9mg
(7%)
Calcium
924mg
(92%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 792 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 792kcal | 40% |
| Carbohydrates | 32g | 11% |
| Protein | 51g | 102% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 218mg | 73% |
| Sodium | 1380mg | 58% |
| Potassium | 695mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 924mg | 92% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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