The easiest weeknight recipe for Mexican Lasagna using no boil lasagna noodles. Seriously so simple and so tasty.
I have been making this lasagna recipe forever! Ok, not forever, that would make me really really old. One way to tell when a recipe has been in your repertoire for quite some time….it’s located in the very back of the Main Course section of your handwritten cookbook.
If your family loves Mexican anything, they will gobble this right up! You can make your own ricotta cheese and salsa or you can buy it pre-made and make your life a little easier. I suggest you try option #1. It doesn’t take that long to make either and the end result is deeeeelish.
To simplify this recipe I used Trader Joe’s No Boil Lasagna Noodles. You can find other brands in your local market that are no boil as well. The time and hassle savings are awesome. You can thank me later. Or send candy. Either will work.
The entire lasagna goes together pretty quick and bakes for 45 minutes. Serve it with a big salad and some tasty chips and the crowd will be cheering your name.
Note: our 14 year old house guest ate 2 large pieces. She’s a small little thing too. I might have to send her home with the recipe.
Mexican Lasagna Recipe
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Ingredients
- 8 oz no-boil lasagna sheets
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, seeded and diced
- 2 ½ cups salsa, or 2 – 12 ounce jars of your fave
- 2 cups frozen corn
- 2 tsp chili powder
- 1 ½ cups ricotta cheese, or store bought
- 2 cups cheddar cheese, shredded, plus 1/2 cup for the top
- ½ cup sliced olives
Garnishes:
- sour cream
- avocado, slices or chunks
- fresh cilantro, chopped
- green onions, chopped
Instructions
- Heat oven to 375 degrees F. In a medium bowl combine the ricotta cheese and 2 cups of cheddar cheese and set aside.
- In a large skillet brown the ground beef in a small amount of oil. Add the onions and green pepper, and cook until the vegetables begin to get soft, about 5 minutes. Add the corn, salsa and chili powder and stir to combine. Remove from heat.
- In a 13×9 baking dish add 1/3 of the meat mixture. Top with 1/2 of the lasagna sheets. Spread half of the ricotta & cheddar mixture over the pasta. Top with 1/3 of the meat mixture and repeat ending with the meat mixture. Sprinkle with olives and 1/2 cup cheddar cheese and cover with aluminum foil. Bake for 45 minutes. Allow to rest 20 minutes before slicing.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I have made this recipe many times & it’s always a big hit – sometimes red beans get included & sometimes olives get excluded – depends on the audience.
Thank you Farm Girl Gourmet!!!
I really love this recipe and hope you will too!
This sounds wonderful! I’m going to make it ASAP!
Just made this tonight with whole wheat tortillas instead of noodles, peach salsa and kale instead of corn. Delicious! Best Mexican lasagna I’ve made and I’m Mexican!
Awesome!! Love the change up Stephanie especially the kale. Yum!!!
I make this using plain flour tortillas, and I add my own cooked pinto beans. It’s a beloved dish in our home.
while it’s resting, do I remove the foil?
yes, you can. Or leave it on to keep it warm. Either way works. Enjoy!! Mmm, now I want that for dinner. ~Heather
Would this work with wheat or corn tortillas in place of noodles?
You could probably use wheat tortillas, but I haven’t made it that way so I’m not sure how well it would turn out. Let me know if you decide to make it that way. I’d love to hear how it tastes.
I want it all! Love reading along and drooling over your recipes! Happy New Year, glad to have you as a friend!