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Mexican Lasagna

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Do you like to make hearty dishes that are pretty easy to create?  Lasagna is the perfect idea.  Lasagna is such a great invention.  The flavor comes from each layer and you can put so many different ingredients into each layer.  There are cheese layers; vegetable layers, sauce layers and meat layers if you wish.  My Mexican Lasagna, as the title suggests, is a fusion of the classic Italian dish with traditional Mexican flavors substituted for their Italian equivalents.

Mexican Lasagna #Pasta #fusion #Mexicanfood | feedyoursoul2.com

Mexican Lasagna from Feed Your Soul Too

Mexican Lasagna #Pasta #fusion #Mexicanfood | feedyoursoul2.com

Mexican Lasagna from Feed Your Soul Too

Mexican Lasagna from Feed Your Soul Too

The ingredients began with a trip to my backyard.  I grabbed fresh cilantro, basil and jalapenos.  As noted in earlier posts, this is the first time I have tried growing anything.  It is really easy and began with a simple trip to my Home Depot store.  Now, I have such fun watching the herbs and peppers grow.  Amazing, when I go to cook, I simply walk outside and grab what I need.  So easy, and ultimately, a time and money saver.  I learned though that you cannot let the cilantro flower.  If it flowers, it will essentially stop growing.  I am trying to resurrect the cilantro plant now.  We will see what happens.

Mexican Lasagna from Feed Your Soul Too

Mexican Lasagna from Feed Your Soul Too

As you see below from the picture of the typical cast of characters, I added enchilada sauce to my tomato sauce, tomato paste and tomatoes to get that Mexican flavor.  How easy was that?  The Mexican flavor of the sauce was deepened with the cilantro and green chilies.  This sauce was so good.  You could try this sauce over other pastas or over chicken and rice.

Mexican Lasagna from Feed Your Soul Too

Mexican Lasagna from Feed Your Soul Too

Mexican Lasagna
Serves 8
A Mexican fusion twist on the classic lasagna by adding enchilada sauce, cilantro, jalapenos and more.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 tablespoon olive oil
  2. 1 onion, peeled and chopped
  3. 1 red bell pepper, seeded and chopped
  4. 1 green bell pepper, seeded and chopped
  5. 2 jalapenos, chopped, (seed if you like)
  6. 1/4 cup basil, packed
  7. 1 bag - 12 ounces - of fresh spinach
  8. 1 1/2 teaspoon kosher salt
  9. 2 tablespoons finely chopped cilantro stalks
  10. 2 (14.5-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
  11. 1 - 28 ounce can of enchilada sauce
  12. 1 - 6 ounce can of tomato paste
  13. 1 - 6 ounce can of green chilies
Filling
  1. 2 (15-ounce) cans black beans, drained and rinsed
  2. 1 bag - 15 ounces of frozen corn,
  3. 1 cup each shredded mozzarella and Parmesan
  4. 12 ounces ricotta
  5. 1 package lasagna noodles
  6. 1/4 cup roughly chopped fresh cilantro
Instructions
  1. Cook lasagna according to box instructions. Set aside and drizzle with some olive oil to keep from sticking.
For the sauce
  1. Heat the oil in a skillet on medium heat.
  2. Add the onion, bell peppers. cilantro stalks and chiles.
  3. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.
  4. Add the canned tomatoes then rinse the cans out with water and add this too. Add in the enchilada sauce, tomato paste and the rest of the canned tomatoes and let things come to a simmer.
For the filling
  1. Drain the beans and corn and set aside.
  2. Wash the spinach and basil.
  3. Start to assemble the lasagna by spooning about a third of the enchilada sauce into the bottom of the baking tray. Cover with a layer of lasagna noodles overlapping slightly.
  4. Add 1/2 the ricotta over the lasagna noodles.
  5. Add 1/2 of the mozzarella, black beans and corn, and then half of the canned tomatoes.
  6. Sprinkle some of the basil.
  7. Add 1/2 the Parmesan and more of the basil.
  8. Add another 1/3 of the enchilada sauce.
  9. Add another layer of lasagna noodles.
  10. Add the remaining ricotta and spinach.
  11. Add the final layer of lasagna noodles.
  12. Finish by topping with the remaining mozzarella.
  13. Finally, add the remaining enchilada sauce and sprinkle with any remaining mozzarella or Parmesan cheese.
  14. Bake for 30 minutes covered with foil in a 350 degree oven. Remove the foil and bake another 15 minutes until the top is bubbly and crisp.
  15. Serve and enjoy!
Feed Your Soul Too https://www.feedyoursoul2.com/
The Mexican Lasagna cast of characters.
Ingredients

Ingredients

Sautéing the veggies and cooking the sauce.

Veggies in Saute Pan

Veggies in Saute Pan

Enchilada Sauce Added

Enchilada Sauce Added

Then adding all the layers to the lasagna.

Enchilada Sauce & First Lasagna Layer

Enchilada Sauce & First Lasagna Layer

Ricotta, Corn & Cheese Added

Ricotta, Corn & Cheese Added

Tomatoes and Basil Added

Tomatoes and Basil Added

 

Cheese Basil Added

Cheese Basil Added

Spinach & Cheese Added

Spinach & Cheese Added

Final Cheese Layer

Final Cheese Layer

The final Mexican Lasagna baked and plated.

Baked

Baked

Mexican Lasagna #Pasta #fusion #Mexicanfood | feedyoursoul2.com

Mexican Lasagna Plated

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Mexican Lasagna

A Mexican fusion twist on the classic lasagna by adding enchilada sauce, cilantro, jalapenos and more.

Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

Lasagna Ingredients

  • 2 tbsp Olive Oil
  • 1 whole Onion Peeled and chopped
  • 1 whole Red Bell Pepper Seeded and Chopped
  • 1 whole Green Bell Pepper Seeded and Chopped
  • 2 whole Jalapenos chopped
  • 1/4 Cup Basil packed
  • 12 Ounces Fresh Spinach
  • 1 1/2 tsp Kosher Salt
  • 2 whole Cilantro Stalks finely chopped
  • 29 Ounces Diced Tomatoes
  • 1 2/3 Cups Water
  • 28 Ounces Enchilada Sauce
  • 6 Ounces Tomato Paste
  • 6 Ounces Green Chillies

Filling

  • 30 Ounces Black Beans rinsed and drained
  • 15 Ounces Frozen Corn
  • 1 Cup Mozzarella Shredded
  • 1 Cip Parmesan Shredded
  • 12 Ounces Ricotta
  • 1 Package Lasagna Noodles
  • 1 Cup Fresh Cilantro Rough chop

Instructions

  1. Cook lasagna according to box instructions. Set aside and drizzle with some olive oil to keep from sticking.

    For the sauce:

    Heat the oil in a skillet on medium heat.

    Add the onion, bell peppers. cilantro stalks and chiles.

    Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.

    Add the canned tomatoes then rinse the cans out with water and add this too. Add in the enchilada sauce, tomato paste and the rest of the canned tomatoes and let things come to a simmer.

    For the filling:

    Drain the beans and corn and set aside.

    Wash the spinach and basil.

    Start to assemble the lasagna by spooning about a third of the enchilada sauce into the bottom of the baking tray. Cover with a layer of lasagna noodles overlapping slightly.

    Add 1/2 the ricotta over the lasagna noodles.

    Add 1/2 of the mozzarella, black beans and corn, and then half of the canned tomatoes.

    Sprinkle some of the basil.

    Add 1/2 the Parmesan and more of the basil.

    Add another 1/3 of the enchilada sauce.

    Add another layer of lasagna noodles.

    Add the remaining ricotta and spinach.

    Add the final layer of lasagna noodles.

    Finish by topping with the remaining mozzarella.

    Finally, add the remaining enchilada sauce and sprinkle with any remaining mozzarella or Parmesan cheese.

    Bake for 30 minutes covered with foil in a 350 degree oven. Remove the foil and bake another 15 minutes until the top is bubbly and crisp.

    Serve and enjoy!

Reader Interactions

Comments

  1. Peter Block

    I am sorry if the directions were not clear. I fixed the missing tomato paste. The spinach is in there and the step-by-step pics also give you an idea of the process. Hope it turned out well for you.

    Reply

  3. Catherine

    Dear Peter, this lasagna looks fantastic! I love how you made it…sounds marvelous. This is a meal my entire family would enjoy! Have a wonderful holiday weekend, Catherine

    Reply

  4. Loriann Cargill Bustos

    Living in Arizona we have a TON of southwest/Mexican influenced cuisine. I think I could eat this dish every day!

    Reply

  9. Theresa @DearCreatives

    I love making lasagna. I’ve had my families recipe for years. But, I’m always open to trying spins classics. Since we love Mexican cuisine this is a perfect one to try. Pinned for fall lasagna making! Thanks for the recipe.

    Reply

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