I know what you might be thinking: “Mexican Lasagna Recipe?” but just hear me out. Who says you can’t mix the flavors of two cultures to come up with an amazing new recipe? Cheesy, spicy, and oh so tasty!
Serve this dish with some Mexican rice for a delicious meal!
Mexican Lasagna Recipe
Ingredients
- cooking spray
- 1 16 oz can refried beans
- 1 8 oz package cream cheese
- 1 19 oz can enchilada sauce green or red
- 1 package Barilla oven-ready lasagna noodles
- 6 cups chili
- 6 cups shredded Mexican cheese
- 1 8 oz sliced provolone cheese
- 2 T. sliced black olives (optional)
Recipe Directions
Preheat oven to 375 F.
Spray 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.
Add approximately 1/2 cup of enchilada sauce to the bottom of the pan to keep the noodles from sticking to the pan.
Layer three lasagna noodles on the bottom of the pan.
If using Barilla noodles, lay them across the pan horizontally, they will expand during cooking.
Cover noodles with two cups of chili. Be sure to use a slotted spoon to drain most of the liquid before adding it.
Layer the provolone cheese over the chili, followed by more noodles.
Spread the refried beans and cream cheese mixture over the noodles, followed by two cups of chili, and two cups of shredded cheese.
Add more noodles, and top with the remaining chili, and two cups of shredded cheese.
Cover with the last layer of noodles, and pour the enchilada sauce all over, making sure to cover the noodles completely.
Top with the remaining shredded cheese, and sliced black olives (if using).
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 15 more minutes, making sure the top layer of cheese is melted.
Allow to rest for at least 15 minutes before cutting. Serve with sour cream and salsa.
Cook’s Tips
- If you’re feeling ambitious, consider making your own enchilada sauce like I do.
- If you’re extra adventurous, consider using homemade pasta to make this Mexican Lasagna, instead of store-bought. It works beautifully in this recipe and will require less cooking time.
- If I have chiles on hand, add them. You can also experiment with the following ingredients: salsa, cottage cheese, queso fresco, or taco soup.
You may also like the following recipes
- Roasted Salsa Recipe
- Pulled Pork Enchiladas
- Instant Pot Chile Verde
- Easy Macaroni Recipe
- Mexican Rice Bowls
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Mexican Lasagna Recipe
Ingredients
- cooking spray
- 1 16 oz can refried beans
- 1 8 oz package cream cheese
- 1 19 oz can enchilada sauce green or red
- 1 package Barilla oven-ready lasagna noodles
- 6 cups chili
- 6 cups shredded Mexican cheese
- 1 8 oz sliced provolone cheese
- 2 T. sliced black olives (optional)
Instructions
- Preheat oven to 375 F.
- Spray 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.
- Add approximately 1/2 cup of enchilada sauce to the bottom of the pan to keep the noodles from sticking to the bottom.
- 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. Cover noodles with two cups of chili. Make sure to use a slotted spoon to drain most of the liquid before adding it.
- Layer the provolone cheese over the chili, followed by more noodles.
- Spread the refried beans and cream cheese mixture over the noodles, followed by two cups of chili, and two cups shredded cheese.
- Add more noodles, and top with the remaining chili, and two cups of shredded cheese.
- Cover with the last layer of noodles, and pour the enchilada sauce all over, making sure to cover the noodles completely.
- Top with the remaining shredded cheese, and sliced black olives (if using). 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 15 more minutes, making sure the top layer of cheese is melted.
- Allow to rest for at least 15 minutes before cutting. Serve with sour cream and salsa.
Notes
- If you’re feeling ambitious, consider making your own enchilada sauce like I do.
- If you’re extra adventurous, consider using homemade pasta to make this Mexican Lasagna, instead of store-bought. It works beautifully in this recipe and will require less cooking time.
- If I have chiles on hand, add them. You can also experiment with the following ingredients: salsa, cottage cheese, queso fresco, or taco soup.
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