Mexican Lasagna

I believe that cooking shouldn’t be a chore, but an adventure! For example, who says you can’t mix the flavors of two cultures to come up with an amazing new recipe? Well, if my dear mom was still with us, I’m sure she would object. My mother had rules about everything, especially when it came to cooking.

If I ever dared to veer from the traditional way of making certain Assyrian recipes, she would say “brati, le oya,” which means “my daughter, it won’t work.” Of course I never let that stop me. And on a few occasions, I even won her over once she tasted the new and improved recipe.

I got the idea for this recipe from a cookbook that a few friends put together. It was a fund raiser for our friend, Sheri, who was battling breast cancer. Although I never tried Sheri’s original recipe, it did inspire me to create this one.

I never make the same recipe twice. I prefer to mix things up a bit, or I tend to get bored. If I have chiles on hand, I’ll add them, if I have salsa, cottage cheese, queso freseco, or anything else that would complement the other ingredients, in they go! Use this recipe as a starting point, and have fun adding your own flare!

Goes Well With

homemade pasta

 



Print Recipe
Mexican Lasagna
lasagna
Course Main Dish
Cuisine Mexican
Servings
people
Course Main Dish
Cuisine Mexican
Servings
people
lasagna
Instructions
  1. Start by spraying a 9"x13" pan with non-stick cooking spray. Microwave refried beans and cream cheese together for one minute. Stir to combine, and set aside.
    cream cheese and refried beans
  2. Add approximately 1/2 cup of enchilada sauce to the bottom of the pan, to keep the noodles from sticking to the bottom.
    red enchilada sauce
  3. Layer 3 lasagna noodles on the bottom of the pan. If using the Barilla noodles, lay them across the pan horizontally, they will expand during cooking. I used home-made noodles. Cover noodles with two cups of chili or taco soup. Make sure to use a slotted spoon to drain most of the liquid before adding, or it will be too "soupy."
    taco soup
  4. Layer the provolone cheese over the chili, followed by more noodles.
    provolone cheese
  5. Spread the refried beans and cream cheese mixture over the noodles, followed by two cups of chili, and two cups shredded cheese.
    beans
  6. Add more noodles, and top with the remaining chili, and two cups of shredded cheese.
    homemade noodles
  7. Cover with the last layer of noodles, and pour the enchilada sauce all over, making sure to cover the noodles completely.
    lasagna
  8. Top with the remaining shredded cheese. Spray foil with non-stick cooking spray, and cover the pan, making sure foil does not come in contact with the cheese. Bake for 30 minutes, then remove the foil and bake for 10 more minutes, making sure the top layer of cheese is melted.
    lasagna
  9. Allow to cool and set before cutting. Serve with sour cream, and salsa.
Recipe Notes

Serving Suggestion:
Consider serving this lasagna with my Spicy Chili Sauce on the side.

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