A delicious fusion of Italian and Mexican cuisines
Layers of flavor in every bite
Great for make-ahead meals and leftovers
Kid-friendly and family-approved
Perfect for potlucks, parties, or weeknight dinners
Easy to customize with your favorite ingredients
Bakes all in one dish for easy cleanup
Freezes and reheats beautifully
Extra cheesy and satisfying
Great way to use pantry staples like salsa and beans
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lasagna noodles (regular or oven-ready)
Ground beef or ground turkey
Onion, chopped
Garlic, minced
Taco seasoning
Black beans, drained and rinsed
Corn (fresh, frozen, or canned)
Salsa (your preferred heat level)
Shredded cheddar or Mexican blend cheese
Sour cream or ricotta (optional for layering)
Olive oil
Salt and pepper
Fresh cilantro and green onions for garnish (optional)
Direction
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, heat oil over medium heat. Add chopped onion and cook until softened, about 3–4 minutes.
Add garlic and cook for 30 seconds. Stir in the ground beef or turkey, cooking until browned and fully cooked. Drain excess fat.
Stir in taco seasoning, black beans, corn, and salsa. Simmer for 5–7 minutes to allow flavors to combine.
If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.
Begin layering: spread a thin layer of the meat mixture on the bottom of the dish. Top with a layer of noodles, followed by more meat mixture, sour cream or ricotta (if using), and shredded cheese.
Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until the cheese is bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with chopped cilantro and green onions if desired.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 20 minutes Cook time: 35–40 minutes Rest time: 10 minutes Total time: Approximately 1 hour 10 minutes
Variations
Make it vegetarian by omitting the meat and using more beans or sautéed veggies like zucchini, mushrooms, and bell peppers.
Use enchilada sauce instead of salsa for a deeper flavor.
Add chopped jalapeños or green chilies for extra heat.
Swap sour cream with a layer of cream cheese for a tangy twist.
Use ground chicken for a different protein profile.
Add a layer of crushed tortilla chips for crunch.
Make individual portions using ramekins or a muffin tin.
Storage/Reheating
Store leftover Mexican lasagna covered in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 1–2 minutes or reheat the whole dish in the oven at 350°F (175°C) for 15–20 minutes. To freeze, wrap tightly in foil and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use no-boil lasagna noodles?
Yes, oven-ready noodles work great. Be sure your filling has enough moisture to help them cook properly during baking.
What kind of salsa should I use?
Use your favorite jarred or homemade salsa—mild, medium, or hot depending on your heat preference.
Can I assemble this dish ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate until ready to bake.
Is there a substitute for sour cream in the layers?
Yes, you can use ricotta cheese, Greek yogurt, or cream cheese for a creamy texture.
How do I keep the noodles from sticking?
If cooking traditional noodles, add a splash of oil to the boiling water and stir occasionally to prevent sticking.
Can I use shredded rotisserie chicken instead of ground meat?
Yes, just mix it with the seasoning, salsa, beans, and corn before layering.
What cheese works best?
Cheddar, Monterey Jack, or a pre-shredded Mexican blend are all great options for melting and flavor.
Can I make this gluten-free?
Yes, use gluten-free lasagna noodles and check that your taco seasoning and salsa are gluten-free.
Will this dish be spicy?
It depends on the salsa and seasoning you use. You can control the heat level by choosing mild or spicy ingredients.
What should I serve with Mexican lasagna?
It pairs well with a simple green salad, tortilla chips and guacamole, or Mexican-style rice.
Conclusion
Mexican Lasagna with Noodles is a bold and comforting dish that transforms simple ingredients into a flavor-packed, family-friendly meal. With its layers of spice, cheese, and hearty textures, it’s a fun and filling option that’s sure to become a regular in your dinner rotation. Enjoy it fresh from the oven or savor the leftovers—the flavor only gets better.
Mexican Lasagna with Noodles is a flavorful fusion dish that layers seasoned meat, salsa, beans, and cheese between tender lasagna noodles. Baked to bubbly perfection, it’s a hearty, satisfying meal perfect for family dinners or potlucks.
Ingredients
9 lasagna noodles (regular or oven-ready)
1 lb ground beef or ground turkey
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 tbsp taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen, fresh, or canned)
1 1/2 cups salsa (mild, medium, or hot)
2–2 1/2 cups shredded cheddar or Mexican blend cheese
1 cup sour cream or ricotta cheese (optional)
Salt and pepper, to taste
Fresh cilantro and sliced green onions, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
Add garlic and cook for 30 seconds. Add ground beef or turkey and cook until browned. Drain excess fat.
Stir in taco seasoning, black beans, corn, and salsa. Simmer for 5–7 minutes. Season with salt and pepper to taste.
If using regular noodles, cook them according to package instructions until al dente. Drain and set aside.
Spread a thin layer of the meat mixture in the bottom of the baking dish. Layer with noodles, meat mixture, sour cream or ricotta (if using), and shredded cheese.
Repeat layers until all ingredients are used, ending with a layer of cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
Let rest for 10 minutes before slicing. Garnish with cilantro and green onions, if desired. Serve warm.
Notes
Oven-ready noodles save time and work well if your filling is moist enough.Use enchilada sauce instead of salsa for a different flavor profile.Add jalapeños or green chilies for more heat.Leftovers reheat and freeze well—perfect for meal prep.
