Mexican Lasagna + Video
This recipe for Mexican lasagna uses traditional lasagna noodles and south of the border spices. Make it for a crowd pleasing, hearty dinner!
Servings: 10 servings
- 1 lb ground pork
- 1 lb ground beef (See Note 1)
- 1 cup beef stock
- 38 oz salsa (See Note 2)
- 6 oz tomato paste
- 1 tsp ground cumin
- 1 tsp chili seasoning
- 1 tsp garlic powder
- 1 tsp Mexican oregano (See Note 3)
- 1 tsp salt
- 1 tsp black pepper
- 1 pound lasagna noodles
- 30 oz refried beans (Two 15 oz cans)
- 15 oz can corn
- 2 cups cheddar cheese (shredded)
- 1 lb pepper jack deli slices
- 1/2 cup cotija cheese
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 9x13" 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 cotija cheese and chopped cilantro on top (optional). Serve hot.
- I use 80/20 ground beef, but you can go leaner if you prefer.
- I use Pace Picante Salsa (Medium).
- Crumble Mexican oregano with hands over top or use regular oregano.
Calories: 927kcal | Carbohydrates: 93g | Protein: 44g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 1091mg | Potassium: 949mg | Fiber: 7g | Sugar: 45g | Vitamin A: 1500IU | Vitamin C: 6.1mg | Calcium: 597mg | Iron: 4.4mg