Jeez. Isn’t it totally annoying when people can’t settle on their favorite lasagna? Changing their loyalties with every variation that comes on the scene. Fair weathered lasagna friends. Shame on them.
Oh wait, that’s me.
I have a thing for lasagna. I heart it big time. Back in my college days, along with Cowboy Dinner, we whipped up Mexican lasagna all the time but I’ve forgotten it in my old age. When Heather B., a reader, sent me her version, I remembered the Mexican lasagna of yesteryear and decided to come up with the ultimate Mexican lasagna.
This is it. Tender layers of pasta noodles. A meaty and flavorful sauce studded with black beans and juicy corn kernels. And all of it smothered in cheese with creamy pockets of sour cream and cream cheese. It’s different and unique and absolutely delicious. Now I’m left thinking what lasagna variation will bowl me over next. I’m thinking of entering the Guinness Book of World Records for “Longest List of Favorite Lasagnas.”
Er, maybe not.
One Year Ago: Oatmeal Chocolate Caramel Bars
Two Years Ago: Lemon Cream Pasta with Chicken
Three Years Ago: Chicken and Corn Chowder with Sweet Potatoes
Mexican Lasagna
Printable Version with Picture
Printable Version
*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.
*Serves 6-8
INGREDIENTS:
1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular
DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.
Recipe Source: inspired by a recipe from Heather B., a reader, and an old much-loved recipe from my college days
{ 44 comments… read them below or add one }
I love this recipe – the version I have is very, very close to this and we L O V E it. I keep black beans on hand JUST for this very recipe LOL
Wonderful recipe. I love the mexican twist….so much lovely flavor.
Similar to my International Lasagna :
http://littlehouseonthesandpit.wordpress.com/2010/10/16/busy-day-task-three-international-lasagna/
Have you tried using tortillas in place of the lasagna noodles?
Looks incredible!
Oh man…. I used to eat something very similar to this in college too!! And you know, I haven’t made it since – thank you for reminding me! I doubt my kiddos will eat it, but hey, who said I can’t make 2 options for dinner one night ;o) Yummm
What a fabulous twist on lasagna! It looks amazing, Melanie! As always, your photo is stunning!
I love lasagna too! It is a lot easier to make homemade lasagna than people think. I will have to add this Mexican version into our monthly lasagna rotation!
One of our favorite lasagnas that I make all the time is a Buffalo Chicken Lasagna. The flavors complement each other perfectly and it is even made in the crockpot!
http://www.kitchen-concoctions.com/2010/08/buffalo-wings-and-lasagna.html
I was just going to ask about using corn tortillas instead of noodles too. But I see someone beat me to it.
I’m making this for dinner tomorrow
I have made another recipe similar but with chipotle sauce (from a tobasco sauce bottle) and using flour tortillas instead of noodles. Super yum! I’ll let you know how it turns out. Thanks for this recipe!
I like the lasagna noodles instead of tortillas, otherwise it seems more like a Mexican casserole. I can’t wait to try this. I think it would be a great take-in meal. A lot of people do lasagna, but how many do Mexican lasagna?!
I would have had to make 5 batches of this and still would not have been able to get a picture like that! It’s perfect! If you ever get sick of this you could be a food stylist and photographer. But please, please, please don’t ever leave us!
My friend just made this for me! A fun twist on a classic!
Scott and Stephanie – I haven’t made this particular dish with corn tortillas mostly because I have another recipe that uses corn tortillas and is more like a Mexican casserole. It is delicious but I wanted this to be a pasta-type lasagna. Feel free to try it, though!
Hmmm…. This looks great I make a similar one but with corn tortillas. I will have to try it with noodles. Thanks.
Wow! I have seen mexican lasagna before, but it always used tortillas, not lasagna noodles! I already know I will love this!
Mmmm…this looks fabulous. I love Mexican inspired dishes!
yum!
That looks really good! I am gonna have to try it!!!
I made this tonight and was so pleased. I was afraid it was going to be too spicy for my kids, but they loved it. Thanks!
I love lasagna and I love Mexican food, but surprisingly I’ve never had Mexican lasagna–what a shame! I am bookmarking this now
i don’t waffle when it comes to my favorite lasagna–this is it. forget pasta and all traditional lasagna components–i’ll take tortillas and black beans and spicy sauce any day!
A hit tonight with my family! We will be making this again and even some to freeze. Thanks!
This was DELISH! It was great last night and awesome leftovers today. The whole family loved it…..thanks for another wonderful recipe!
I heart lasagna too! Although I am never changing my allegiance, since I’ve only had the traditional Italian kind. But I am loving this Mexican style, especially since you can never go wrong with Mexican food.
I heart lasagna too! Although I am never changing my allegiance, since I’ve only had the traditional Italian kind. But I am loving this Mexican style, especially since you can never go wrong with Mexican food.
Ummm, I have to say I feel cool. It was MY Mexican Lasagna we made back in the day. It was one of the 3 things I knew how to make. This one looks a bit more complex…okay, A LOT more complex, but at least my old simple version spurred you on. Hooray for Mexican Lasagna.
I made this for my family and lots of hungry guests. They all loved it. We just made the clam chowder too and it was delish, esp in the bread bowls. So far everything I have tried is yummy yummy!!! Thanks!
Erin
omg! thank you so much for this recipe. i made it this week and my family LOVES it. so delicious. passing on the recipe to my sister. ( i did leave out the olives and add more cheese!)
Just wanted to let you know that I’ve added your recipe to my online recipe box!
Thanks for sharing!
Living A Bona Fide Life: Recipe Box #4
Mel – do you know if this freezes well?
Brenda – I’ve never frozen this particular lasagna recipe but I have done so with other recipes. I’m guessing it would freeze fine, but like I said, I’ve never tried. Let me know if you do!
I am not a cook at all but my husband and I don’t like olives so I am trying to think of something else I could add in. Would it be scary to add in green chilies? It sounds good to me but I don’t know if it would work…anyone?
Karen – I think you could leave the olives out completely and actually, throwing in green chiles would be great. Let me know if you try it!
Cannot wait to try this. I have made something similar but layered with flour tortillas, never thought to use noodles. You are absolutely right about the no cook Barilla brand lasagna noodles. I have always used the regular ones. My mom’s family are off the boat Italians and I almost felt disloyal to the family recipes trying these but they rock. I used them for lasagna I made for a catering and they were beautiful and I had several people tell me it was the best lasagna they had ever had. I will never use another lasagna noodle.
Yay – finally made a variation of this – LOVED IT! It was wonderful, even with light and fat-free ingredients. I did omit the olives and corn, but doubled the black beans – wonderful. Thank you for another great recipe!
Hi! I am trying this next weekend. Do you have any suggestions/recipes for a green salad to serve with this?
Thanks!
Sorry, one more question! Have you ever made this the night before, and did it do ok if so?
Laura – a good green salad option would be to make a romaine salad, toss in some corn kernels, black beans and chopped red onion. Served with the dressing from this BBQ Salad (http://www.melskitchencafe.com/2011/02/bbq-chicken-salad-with-creamy-bbq-cilantro-lime-dressing.html) and it would be divine! Also, I’ve never made the lasagna the night before but I think if you assembled it, covered it and refrigerated, it should still bake up well the next day.
Making this tonight are noodles the top layer or is the sauce?
Lorrie, the layers should go: noodles, sauce, sour cream, cheese. So the final layer should be the cheese.
If I am freezing this, do any of the baking directions change?
Lorrie – are you baking it before or after freezing? I always freeze lasagna before I bake it. If baking from frozen, I add nearly an hour to the baking time (with the lasagna covered). Hope that helps!
So I made it with shredded chicken (because that’s the only meat we currently have, unless you count deli ham and canned tuna), and I LOVE IT. I tried the sauce and wasn’t super impressed, but all together, with the sour cream and cream cheese, this was a revelation.
Question, though: I sort of had to pull it out early, due to an incident with a baby and my husband needing to go to work, so the cheese in the center isn’t melted very much. I’m not very savvy with oven reheating… do I just essentially re-cook it to serve it again? Or should I just stick to cutting chunks out to heat in the microwave?
Diane – because the ingredients are all cooked through you could do either option. For ease microwaving should work just fine.
We had a “Mexican” Birthday Dinner for my brother and I found your recipe and knew it was a must have. We had so many different entree choices I was worried my lasagna wouldn’t be eaten… Not a chance! My dish was almost gone! Thanks so much for sharing… (my sister just emailed me looking for the recipe!)
This recipe is so good , mmmm. like using the noodles vs tortillas. First I made anything from someone else’s recipe that it actually looks like the pic heheh .
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