This Mexican Lasagna recipe is a fun spin on the classic Lasagna dish. You have the usual meat sauce and cheese but instead of noodles you use corn tortillas.
The beauty of using corn tortillas is that they have fewer carbs than noodles. Once baked, they will have a soft consistency just like a noodle so you don’t have to worry about any hard crunchy pieces in your lasagna.
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I like to use Monterey Jack Cheese for this Lasagna but in a pinch, you could use a nice Mexican Blend Cheese or even Mozzarella Cheese. If you do decide to substitute, just make sure you pick a cheese that melts well.
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Gather your Ingredients
You will need the following ingredients to make this delicious Mexican Lasagna recipe (see recipe card for quantities): Ground Beef, Taco Seasoning, Tomatoes, Tomato Sauce, Green Chilies, Ricotta Cheese, Eggs, Corn Tortillas and Monterey Jack Cheese.
How to Make Mexican Lasagna
- Preheat the oven to 350°F.
- In a large skillet, brown the ground beef. Drain the fat. Add the taco seasoning mix, tomatoes, tomato sauce and green chilies. Stir until well combined. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- In a small bowl, combine ricotta cheese and eggs. Mix well. Set aside.
- In the bottom of a 9 x 13 baking dish, spread half of the meat mixture. Top with half of the corn tortillas. Spread half of the ricotta cheese and egg mixture over the tortillas and top with half of the shredded cheese.
- Repeat one more time, meat then tortillas then ricotta mixture and ending with shredded cheese.
- Bake uncovered for 25-30 minutes. After baking is complete, you can broil for an additional 3 minutes to further melt the cheese if desired. I like to do this but not necessary.
- Let stand for 10 minutes before cutting into squares and serving.
Mexican Lasagna
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Ingredients
- 1 ½ lbs Ground Beef
- 2 Tbsp Taco Seasoning
- 15 oz Diced Tomatoes, drained
- 16 oz Tomato Sauce
- 4 oz Green Chilies, diced
- 15 oz Ricotta Cheese
- 2 Eggs
- 10 Corn Tortillas
- 10 oz Monterey Jack Cheese, shredded
Instructions
- Preheat the oven to 350°F.
- In a large skillet, brown the ground beef. Drain the fat. Add the taco seasoning mix, tomatoes, tomato sauce and green chilies. Stir until well combined. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- In a small bowl, combine ricotta cheese and eggs. Mix well. Set aside.
- In the bottom of a 9 x 13 baking dish, spread half of the meat mixture. Top with half of the corn tortillas. Spread half of the ricotta cheese and egg mixture over the tortillas and top with half of the shredded cheese.
- Repeat one more time, meat then tortillas then ricotta mixture and ending with shredded cheese.
- Bake uncovered for 25-30 minutes. After baking is complete, you can broil for an additional 3 minutes to further melt the cheese if desired. I like to do this but not necessary.
- Let stand for 10 minutes before cutting into squares and serving.
This is fantastic! I have had “Mexican lasagna” before but this is the real deal. I will definitely be making this recipe as soon as I can.