Description
A flavorful and hearty Mexican Lasagna recipe featuring layers of seasoned ground beef, beans, corn, olives, creamy salsa verde filling, and a blend of sharp cheddar and Monterrey Jack cheeses baked to perfection. This dish is packed with authentic spices and perfect for a satisfying family dinner.
Ingredients
Scale
Meat Filling
- 1 1/2 pounds lean ground beef
- 1 yellow onion chopped
- 1/4 cup flour
- 3 tablespoons chili powder (American-style, not cayenne pepper)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 teaspoon cayenne pepper (will not make it spicy)
- 1/3 cup tomato paste
- 4-6 garlic cloves minced
- 3 1/2 cups reduced sodium chicken broth
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 4 oz. can mild chopped green chiles
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sugar
- a pinch of cinnamon
- 1 15 oz. can pinto beans, rinsed and drained (may substitute black beans)
- 1 1/2 cup frozen sweet corn (no need to thaw)
- 1 6 oz. can chopped black olives drained
- 1/2 tablespoon apple cider vinegar
Layers
- 15 regular lasagna noodles (NOT no boil)
- 2 cups freshly grated Monterrey Jack cheese
- 2 cups freshly grated sharp cheddar cheese
Creamy Filling
- 1 cup sour cream or Greek yogurt
- 8 oz. cream cheese, softened
- 1/2 cup mild salsa verde
- 1/4 teaspoon salt
Instructions
- Soak Noodles: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak for at least 30 minutes, agitating occasionally to prevent sticking.
- Prep Pan and Seasonings: Preheat oven to 350 degrees F. Lightly grease a deep 9x13-inch pan and set aside. Whisk together flour and all meat filling seasonings (through cayenne pepper) in a bowl; set aside.
- Cook Beef and Onions: Brown the ground beef and chopped onions in a Dutch oven or large skillet until almost cooked through. Sprinkle in the flour and seasoning mixture and cook for 2 minutes, stirring frequently. Reduce heat to low.
- Add Tomato Paste and Garlic: Stir in tomato paste and minced garlic, cooking for 1 minute to combine flavors.
- Simmer Sauce: Add chicken broth, fire roasted diced tomatoes with juices, chopped green chiles, cocoa powder, sugar, and cinnamon. Bring to a simmer and cook, stirring often, until sauce thickens, about 10-15 minutes.
- Add Beans, Corn, Olives and Vinegar: Stir in rinsed pinto beans, frozen sweet corn, drained black olives, and apple cider vinegar. Remove from heat.
- Prepare Creamy Filling: In a medium bowl, whisk together sour cream or Greek yogurt, softened cream cheese, salsa verde, and salt until smooth. Set aside. Combine Monterrey Jack and cheddar cheeses in a separate bowl.
- Assemble Lasagna: Spread 1 cup of meat sauce thinly over the bottom of the prepared pan. Arrange 4 lasagna noodles lengthwise and part of a 5th noodle to cover. Spread 3/4 cup creamy filling evenly over noodles, followed by 1 cup combined cheese. Repeat layering two more times using 2 cups meat sauce, 4+ noodles, 3/4 cup creamy filling, and 1 cup cheese each time for a total of 3 layers. Finish with remaining meat sauce and cheese on top.
- Bake: Cover pan with foil and bake at 350 degrees F for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes or until cheese is melted and casserole is heated through.
- Rest and Serve: Remove from oven and let stand 15 minutes before serving. Optionally garnish with fresh tomatoes, olives, avocados, cilantro, and additional sour cream as desired.
Notes
- This dish is not spicy despite the inclusion of cayenne pepper, making it kid-friendly.
- Use American-style chili powder as international versions may be pure cayenne and much hotter.
- Regular corn tortillas can be substituted for lasagna noodles but thick tortillas are not recommended.
- Add vegetables like zucchini, bell peppers, or jalapenos by substituting some meat to preserve sauce ratio.
- Pinto beans can be swapped with black beans; if black beans are used, add earlier to simmer and soften.
- Ground turkey or chicken can replace beef; shredded rotisserie chicken is also an option added near the end.
- Pre-measure all seasonings with flour before cooking to avoid overcooking beef while measuring.
- Do not skip cocoa powder, sugar, and cinnamon as they enhance the enchilada sauce flavor.
- For thicker sauce, simmer longer; for thinner sauce, reduce simmering or add chicken broth/water.
- Top with sour cream, cilantro, jalapenos, avocados, tomatoes, or black olives as preferred.
- For make-ahead meals, the lasagna can be assembled and refrigerated or frozen before baking.
- Reheat covered in the oven at 350 degrees F for about 30 minutes or in microwave at 90 seconds per serving.
- Freezing instructions available for uncooked, cooked lasagna, and individual servings with appropriate thaw and bake times.
- If baking from frozen, cover with foil and bake at 350 degrees F for 1 1/2 hours, then uncovered 15-30 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
