Mexican Lasagna
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 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
Description
Mexican Lasagna uses cooked lasagna noodles alternated with a seasoned ground beef sauce and a creamy ricotta mixture seasoned with cumin and eggs, all topped with Mexican shredded cheese. The beef is simmered with taco seasoning and pasta sauce, infusing the dish with spices typical of Mexican cuisine. Layers are built in a casserole dish before baking covered to meld flavors and uncovered to brown the cheese.
The dish has a rich, cheesy texture balanced by the seasoned beef and the subtle earthiness of cumin in the ricotta layer. The baked layers hold together after resting 15 minutes, making it easy to serve in neat pieces. Variations can include adding beans, peppers, or switching noodles for tortillas.
This casserole works well for a family meal served with fresh toppings like pico de gallo, cilantro, or sour cream. Leftovers keep well refrigerated and reheat nicely with foil cover to maintain moisture and cheese melt.
Choosing a deep lasagna pan helps catch bubbling cheese and sauce during baking. Shredding your own cheese without anti-caking agents improves melting. For make-ahead, assemble and refrigerate the casserole up to 2 days before baking, adding extra bake time if baking straight from cold.
Ingredients
- 9 lasagna noodles cooked to al dente
- 1 lb ground beef
- 1 taco seasoning package
- 3/4 c. water
- 24 oz pasta sauce from a jar
- 2 egg
- 15 oz ricotta cheese container
- 1 tsp cumin
- 4 c. Mexican cheese divided, shredded
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
- Use a tall 13x9 inch casserole pan, about 3.5 to 4 inches deep, to contain the layers properly.
- To make ahead, assemble fully, cover with foil, refrigerate 1-2 days, and add 15 minutes to baking time.
- Rest the baked lasagna 5-7 minutes before slicing for cleaner pieces.
- Shred your own cheese for better melting, as pre-shredded often contains anti-caking agents.
- Top with pico de gallo, cilantro, guacamole, sour cream, diced tomatoes, or sliced olives for serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat covered with foil in a 350°F oven for 30 minutes or microwave slices in 15-20 second increments until hot.
- Swap meats or add beans, peppers, jalapeños, or use corn tortillas instead of noodles for variations.
- Spice can be adjusted by adding cayenne pepper or hot sauce to the meat mixture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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