Mexican Lasagna Recipe

Name: Mexican Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container (15 Oz. Size) Part-Skim Ricotta Cheese; ⅓ cups Parmesan Cheese; 1 whole Egg; 1 teaspoon Dried Basil, Divided; 1/2 teaspoons Pepper, Plus A Pinch; 1 Tablespoon Vegetable Oil; 1 pound Ground Beef; 1 whole Small Onion, Chopped; 1 envelope (1.25 Oz. Packet) Taco Seasoning Mix; 1/2 teaspoons Seasoned Salt; 1 teaspoon Chili Powder, Or To Taste; 1- 1/2 teaspoon Kosher Salt; 1 can (8 Oz. Size) Tomato Sauce; 1 can (14.5 Oz. Size) Diced Tomatoes; 1/2 cups Water; 10 whole Corn Tortillas; 10 ounces, weight Monterey Jack Cheese, Grated

Servings: persons

1 container (15 Oz. Size) Part-Skim Ricotta Cheese
⅓ cups Parmesan Cheese
1 whole Egg
1 teaspoon Dried Basil, Divided
1/2 teaspoons Pepper, Plus A Pinch
1 Tablespoon Vegetable Oil
1 pound Ground Beef
1 whole Small Onion, Chopped
1 envelope (1.25 Oz. Packet) Taco Seasoning Mix
1/2 teaspoons Seasoned Salt
1 teaspoon Chili Powder, Or To Taste
1- 1/2 teaspoon Kosher Salt
1 can (8 Oz. Size) Tomato Sauce
1 can (14.5 Oz. Size) Diced Tomatoes
1/2 cups Water
10 whole Corn Tortillas
10 ounces, weight Monterey Jack Cheese, Grated

1
Preheat your oven to 350 degrees F.
2
In a medium-sized bowl, mix the ricotta, parmesan cheese, egg, 1/2 teaspoon of dried basil, and a pinch of pepper.
3
Cover and set aside in the refrigerator.
4
In a large pot or Dutch oven, heat the vegetable oil and add the ground beef, chopped onion, taco seasoning mix, season salt, chili powder, remaining basil, salt, and remaining pepper.
5
Cook until the ground beef has browned and the onion is soft.
6
Drain if necessary and return to the heat.
7
Add the tomato sauce, diced tomatoes, and water.
8
Combine and heat through.
9
Next, in a 13x9 baking dish, begin the layering process.
10
Start by evenly layering half of the meat mixture, 5 corn tortillas, half of the ricotta mixture, then half of the grated cheese.
11
Repeat with the last of the ingredients in this order.
12
Cover with foil and bake for 45-60 minutes or until bubbly, removing the foil the last 10 minutes of baking.
13
Note: You can assemble the lasagna early in the day or the night before, cover, and store in the refrigerator until ready to bake.
14
Enjoy!

983

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 1 container (15 Oz. Size) Part-Skim Ricotta Cheese, ⅓ cups Parmesan Cheese, 1 whole Egg, 1 teaspoon Dried Basil, Divided, 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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