Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lasagna noodles, uncooked; 1 tablespoon olive oil; 1 12 lbs lean ground beef; 1 (14 1/2 ounce) canwhole tomatoes with juice (save juice and chop tomatoes); 1 (12 ounce) can low-sodium V8 juice; 1 ½ tablespoons lime juice; 1 (14 1/2 ounce) can black beans, drained; ½ cup water (more or less as needed); 1 (15 ounce) container low-fat ricotta cheese; 1 large egg; 12-¾ cup 2% low-fat milk; 12 bunch fresh cilantro, cleaned and chopped; 2 cups shredded mexican cheese; 1 tablespoon butter; 1 large onion, chopped; 1 tablespoon chili powder; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; cayenne pepper (optional); seasoning salt; nonstick cooking spray; sour cream

Servings: persons

9 lasagna noodles, uncooked
1 tablespoon olive oil
1 12 lbs lean ground beef
1 (14 1/2 ounce) canwhole tomatoes with juice (save juice and chop tomatoes)
1 (12 ounce) can low-sodium V8 juice
1 ½ tablespoons lime juice
1 (14 1/2 ounce) can black beans, drained
½ cup water (more or less as needed)
1 (15 ounce) container low-fat ricotta cheese
1 large egg
12-¾ cup 2% low-fat milk
12 bunch fresh cilantro, cleaned and chopped
2 cups shredded mexican cheese
1 tablespoon butter
1 large onion, chopped
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
cayenne pepper (optional)
seasoning salt
nonstick cooking spray
sour cream

1
Preheat oven to 350-degrees F.
2
In a large pan, heat oil and brown ground beef.
3
Add seasoned salt as desired.
4
In a medium pan, melt butter and saute onions until translucent.
5
Add onion to beef and season with garlic, onion, chili, and cayenne powders.
6
Add tomatoes, juices, black beans, half of the cilantro, and thoroughly heat.
7
Add water if mixture does not have enough juice.
8
Beat egg and blend in ricotta, milk, and remaining half of the chopped cilantro.
9
Coat a 9 x 13-inch Pyrex dish with non-stick spray.
10
Add some beef and sauce to coat bottom of dish.
11
Place 3 lasagna noodles over sauce in dish.
12
Ladle 1/3 of the ricotta mix over the noodles.
13
Spread 1/4 of shredded cheese over ricotta.
14
Ladle 1/3 of beef mix over cheese layer.
15
Repeat steps 8 11 for remaining two layers.
16
Spread remaining cheese on top.
17
Spray dull foil side in middle with non-stick spray and place sprayed side over lasagna dish so cheese doesnt stick.
18
Bake covered for 40 minutes.
19
Bake uncovered for 15 minutes.
20
Let stand for 5 - 10 minutes before serving.
21
Serve with sour cream.

1565

kcal

Calories

Fat

205

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 22 ingredients. The key ingredients include: 9 lasagna noodles, uncooked, 1 tablespoon olive oil, 1 12 lbs lean ground beef, 1 (14 1/2 ounce) canwhole tomatoes with juice (save juice and chop tomatoes), 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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