Description
This Mexican Lasagna recipe is a delicious fusion dish combining traditional lasagna layering with bold Mexican flavors. Featuring seasoned ground beef, a creamy ricotta cheese mixture, and a blend of Mexican cheeses layered between soft flour tortillas, it’s a comforting and satisfying meal perfect for family dinners. Baked to bubbly perfection and garnished with fresh cilantro, this dish pairs wonderfully with sour cream and salsa.
Ingredients
Scale
Meat Layer
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 small onion, chopped
- 1 packet taco seasoning (or homemade seasoning)
- 1 can (15 oz) tomato sauce
- 1 cup salsa (choose your heat level)
- 1 can (4 oz) diced green chilies (optional)
Cheese Mixture
- 2 cups ricotta cheese (or cottage cheese for a lighter option)
- 1 egg
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or your favorite)
Assembly and Topping
- 6 large flour tortillas (or corn tortillas for a gluten-free option)
- 2 cups shredded Mexican cheese blend (for topping)
- Fresh cilantro, chopped (for garnish, optional)
- Sour cream and salsa (for serving, optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook the Meat: In a large skillet over medium heat, brown the ground beef with the chopped onion, breaking the meat apart as it cooks. Drain any excess fat once browned.
- Simmer Meat Mixture: Add taco seasoning, tomato sauce, salsa, and diced green chilies to the meat. Stir and let it simmer for 5-7 minutes, then remove from heat.
- Prepare Cheese Mixture: In a bowl, blend ricotta cheese, egg, ground cumin, garlic powder, and 1 cup shredded Mexican cheese until smooth and combined.
- Layer the Lasagna – Step 1: Spread a thin layer of the meat mixture evenly on the bottom of a 9×13-inch baking dish.
- Layer the Lasagna – Step 2: Place a layer of tortillas over the meat, cutting or overlapping as needed to cover fully.
- Layer the Lasagna – Step 3: Spread a layer of the cheese mixture evenly over the tortillas.
- Repeat Layers: Continue layering meat, tortillas, and cheese mixture until all ingredients are used, finishing with a meat layer on top.
- Add Topping: Sprinkle the remaining 2 cups of shredded Mexican cheese evenly over the top layer.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is melted, bubbly, and the dish is heated through.
- Rest the Lasagna: Remove from oven and let it rest for 5 minutes before slicing to allow it to set.
- Garnish and Serve: Garnish with chopped fresh cilantro. Serve with sour cream and extra salsa on the side if desired.
Notes
- You can substitute ground turkey for beef to reduce fat content.
- Using corn tortillas makes this dish gluten-free.
- The diced green chilies are optional but add a nice mild heat and flavor.
- For a lighter cheese option, substitute ricotta with cottage cheese.
- Adjust the salsa heat level based on your spice preference.
- Letting the lasagna rest before serving helps it hold together better when sliced.
