Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef; 2 jars medium salsa 15 to 16 ounces each; 15 ounces black beans drained and rinsed; 8 3/4 ounces whole kernel corn, drained; 4 teaspoons McCormick Chili Powder; 3 teaspoons McCormick Oregano Leaves divided; 2 teaspoons McCormick(R) Cumin Ground; 2 eggs; 2 containers ricotta cheese 15 ounces each; 2 cups mexican blend cheese shredded, divided; 9 lasagna noodles uncooked

Servings: persons

1 pound lean ground beef
2 jars medium salsa 15 to 16 ounces each
15 ounces black beans drained and rinsed
8 3/4 ounces whole kernel corn, drained
4 teaspoons McCormick Chili Powder
3 teaspoons McCormick Oregano Leaves divided
2 teaspoons McCormick(R) Cumin Ground
2 eggs
2 containers ricotta cheese 15 ounces each
2 cups mexican blend cheese shredded, divided
9 lasagna noodles uncooked

1
Preheat oven to 350u00b0F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add salsa, beans, corn, chili powder, 2 teaspoons of the oregano and cumin; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes.
2
Beat eggs in large bowl. Add ricotta cheese, 1 cup of the Mexican blend cheese and remaining 1 teaspoon oregano; mix well.
3
Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread 1/2 of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1 cup Mexican blend cheese. Cover with foil.
4
Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before serving.

1721

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound lean ground beef, 2 jars medium salsa 15 to 16 ounces each, 15 ounces black beans drained and rinsed, 8 3/4 ounces whole kernel corn, drained, and more.

Yes, Mexican Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagna

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