Mexican Lasagna Casserole

5 from 11 votes

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Mexican lasagna is a twist on an Italian classic that swaps some of the standard ingredients with Mexican flavors. Ricotta and mozzarella cheeses are substituted with cheddar and Pepper Jack, but you’ll still enjoy the thick tomato-based meat sauce and noodles you expect in this dish.

closeup: plate of mexican lasagna with noodles

Layered the same way as traditional lasagna, this Mexican lasagna is easy to assemble and a definite crowd pleaser. One pan can feed a party or become a tasty weeknight meal with leftovers for the next day! Check out the video to see how this is made below.

The flavors and ingredients used in this recipe will create a whole new family favorite, without overshadowing the traditional lasagna that you know and love.

Use your favorite salsa or try my classic fire roasted salsa recipe made with fresh, charred veggies. Need a side dish to round out your plate? Pair wholesome one-pan meal with a side of cilantro lime rice!

serving of spicy mexican lasagna


  • Ground Pork & Ground Beef – I use 80/20 ground beef to avoid too much fatty grease, but you could use a leaner blend. Ground chicken and turkey and good lean substitutes as well.
  • Beef Stock – This will create a deeper flavor in your meat sauce than water alone. 
  • Tomato Paste – Helps to thicken the sauce while also deepening the flavor.
  • Salsa I prefer the heat and textures of Pace Picante Medium Salsa in my Mexican lasagna, but use your favorite!
  • Chili Seasoning – A blend of traditional spices that pair perfectly for a little heat and a lot of taste. I make my own homemade chili powder to store and use in many of my recipes!
  • Cumin & Garlic Powder – Infuses subtle hit and savory flavor into the dish.
  • Mexican Oregano – Lemon, citrus, and a hint of licorice set Mexican oregano apart from regular oregano, which has a mintier flavor profile.
  • Lasagna Noodles – No-boil noodles are often a little smaller than traditional lasagna noodles, but either variety will soak up and bake in the flavors of this tasty dish.
  • Corn – You can use either a drained can of kernels or frozen kernels that have been thawed.
  • Refried Beans – Any variety of ready-to-eat refried beans will work. Or, cook up your own classic refried beans if you have the time!
  • Cheese – Use freshly shredded cheddar and Pepper Jack deli slices for the Mexican lasagna layers. For garnish, use cotija and queso fresco.

Video: making Mexican lasagna

As with any lasagna recipe, there’s a bit of assembly required. Trust me though; it’s worth taking the time to make it!

To see the process of making this dish from start to finish, watch the video located in the recipe card, down below.

overhead image of homemade pasta casserole


  1. Prepare Sauce.  Add ground pork and beef to a large pot and brown over medium heat, breaking up the meat as it cooks. Add beef broth, scraping bits off the bottom of the pan. Stir in salsa, tomato paste, and spices, then simmer over low heat for 1 hour.
  2. Soak Noodles. Add your noodles to the baking pan and cover completely with hot water. Soak for 30 minutes, then drain and discard the water.
  3. Prepare For Baking. Preheat the oven to 375°F. Grease the bottom and sides of your dry baking pan.
  4. Start Layering. Add 1 ½ cups of sauce to the prepared pan, spreading evenly. Layer 4-6 noodles over the sauce, then spread half of the refried beans over noodles. Next, add half of the corn.
  5. Add Cheese. Add another 1 ½ cups of sauce followed by 4-6 more noodles. Instead of beans and corn, add half of the cheddar and Pepper Jack cheeses.
  6. Repeat Layers. Add another 1 ½ cups of sauce, 4-6 noodles, the remaining refried beans, and the remaining corn. Finally, add 1 ½ cups of sauce, 4-6 noodles, and the remaining cheeses. 
  7. Finish & Cover. Add 4-6 more noodles and another cup of sauce. Top with the remaining cheese and loosely cover with aluminum foil.
  8. Bake. Bake the Mexican lasagna, covered, in the preheated oven for 25 minutes. Remove foil and bake for an additional 20 minutes to brown the cheese.
  9. Rest & Serve. Remove the finished dish from the oven and let it rest for at least 5 minutes. Garnish with your choice of crumbled cheese and serve hot!

👨‍🍳 Pro Tip
For a smoother sauce, pulse the meat and salsa mixture a few times in a food processor.

prep photos for Hearty Mexican Lasagna

Can I Freeze Homemade Lasagna?

You can easily freeze leftover Mexican lasagna or freeze an entire pan for later! I recommend you portion leftovers into single servings to thaw just as much as you need at a time. Once cooled, wrap each portion in several layers of foil or transfer to an airtight container. 

Cooked lasagna will keep in the freezer for up to 1 month. Thaw in the refrigerator overnight before reheating in the oven.

To meal prep, assemble the lasagna as directed in a foil baking dish. Wrap in two layers of foil, then freeze unbaked. It will keep for 3-4 months. Bake from frozen as directed, adding 20-30 minutes to the baking time.

👨‍🍳 Pro Tip to save freezer space

If you plan to freeze the Mexican lasagna, use a generous amount of non-stick cooking spray in the casserole dish. After it’s frozen solid, invert the casserole dish onto a double-thickness sheet of aluminum foil.

Wrap the lasagna in the foil and label it before putting it back into the freezer.

serving of mexican lasagna on white plate

What Is Queso Fresco?

Queso fresco is a soft, fresh cheese that is often described as something between mozzarella cheese and goat cheese. While queso fresco is softer than mozzarella, it does not melt as easily. It can be made strictly of cow milk or a combination of cow and goat milk. The signature flavor of queso fresco makes it the perfect garnish for Mexican lasagna.

Why Is My Lasagna Watery?

Watery lasagna could be the result of noodles that were not drained well, overly wet sauce, or not letting your cooked lasagna rest long enough before cutting. To avoid this dilemma, add 5 more minutes to your uncovered cooking time to help your lasagna firm up. Also, try letting your Mexican lasagna rest for as much as 15 minutes when you take it out of the oven. Any excess juices will absorb as the dish cools.

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This post, originally published on Kevin is Cooking Jan. 15, 2018, was updated with new content, photos and/or video in March, 2023.

closeup: plate of mexican lasagna with noodles

Mexican Lasagna Casserole

5 from 11 votes
Mexican Lasagna combines traditional lasagna noodles with hearty layers of seasoned ground meat, shredded cheese, corn, and beans!
Servings: 10 servings
Prep: 1 hour 30 minutes
Cook: 45 minutes
Total: 2 hours 15 minutes


Garnish (either)


Meat Sauce

  • In a large pot over medium heat, add ground pork and beef. Break up the meat with a spoon and cook until meat is well browned, Stir in beef broth, scraping up any browned bits on bottom of pan. Add the salsa, tomato paste, spices, salt and pepper. Stir to mix thoroughly and lower heat to simmer. Cook for 1 hour adding more beef broth if it gets too thick.


  • Meanwhile, place lasagna noodles into the bottom of your baking pan. Pour hot water over the noodles, making sure the lasagna noodles are completely covered with water. Let soak for 30 minutes, then drain and discard water.


  • Preheat oven to 375°F. Lightly grease a deep 9×13″ baking pan.
  • Layer 1: Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan. Place 4-6 noodles on top (enough to cover meat sauce). Spread with half of the refried beans. Top with half of corn.
  • Layer 2: Spoon 1 1/2 cups meat sauce over corn. Place 4-6 noodles on top (enough to cover meat sauce), then sprinkle with half cheddar and pepper jack cheese.
  • Repeat Layer 1 and 2. To finish, place a final layer of lasagna noodles, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining cheese.
  • Cover loosely with aluminum foil and bake in preheated oven for 25 minutes. Remove foil, and bake additional 20 minutes for cheese to brown.
  • Remove from oven, allow to rest 5 minutes and crumble queso fresco or cotija cheese and chopped cilantro on top (optional). Serve hot.



  1. I use 80/20 ground beef, but you can go leaner if you prefer.
  2. I use Pace Picante Salsa (Medium)


Calories: 778kcal | Carbohydrates: 64g | Protein: 49g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 2163mg | Potassium: 1075mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1657IU | Vitamin C: 8mg | Calcium: 634mg | Iron: 5mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image of lasagna casserole


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Some of the best dishes fuse different food cultures and this is a perfect example! I’m so ready for comfort food right now as the weather cools… Can’t wait to give this one a try!

  2. 5 stars
    Wow! Love the Mexican spin on the classic Kevin. Can’t wait to try this. Perfect fall/winter comfort food!

  3. 5 stars
    Such a clever – not to mention – delicious idea, Kevin! Can’t wait to try this out on the family soon!

  4. Very nice! I do love traditional lasagna, but I also love everything Mexican/Southwestern. And this can be made ahead, so it would be great for company. I only have friends who love cilantro, fortunately!

  5. 5 stars
    Winner winner! My kids love both Mexican Food and Lasagna, put the two together and they keep asking for more! This dish was really yummy and packed with protein! Easily made GF with GF lasagna noodles. Wonderful family dish. Thank you Kevin for this amazing recipe!

  6. This is one good looking lasagna, Kevin!! Love the twist!! Great way to mix up taco Tuesday 🙂

  7. 5 stars
    This lasagna is BRILLIANT, Kevin!!! I am just loving the Mexican spin and your video has me drooling!! Pinning to try! Cheers, buddy!