Easy Mexican Lasagna

Thanks to my friends at The Beef Checkoff Program for sponsoring this Easy Mexican Lasagna… satisfying, cheesy, comfort food!  

Imagine ground veal, salsa, beans and corn, flavored with Mexican spices like chili powder, cumin, smoked paprika and oregano… layered between pasta noodles, and a creamy cheesy mixture that takes it over the top.

I’m not sure if you’ve seen the latest trend in comfort food?  It’s a mashup of Italian and Mexican cuisine.  Yes – pure deliciousness!

It just doesn’t get any better than this: Two of the most tasty menus rolled up into one cozy and delectable meal.  What can I say?  I’m all about bringing you the most delicious recipes, just when you need them.

And today my friend, I give you this amazingly-delicious Mexican Lasagna recipe!

Someone pinch me so I know I’m not dreaming!

For real, this dish has it all: a saucy meat and veggie mixture, layered between pasta noodles and a blend of cream cheese, parsley, and shredded cheese that takes it over the top.

It’s hearty and filling and so good!

I used ground veal for the protein in this dish.  I find it tender and has a lighter and delicate flavor.

Also, veal is a high quality protein and a good source of key nutrients including vitamin B-6, vitamin B12, niacin, riboflavin, zinc, iron, selenium and choline which makes this an excellent protein to add to your healthy eating plan.

You can find veal in the refrigerated meat department of your local grocery store.  It’s usually next to the lamb or beef.  And if you can’t find it, be sure to reach out to the store butcher and ask where it’s located.

Personally, I think this Mexican lasagna recipe is kind of unique because it embraces the Italian spin and uses actual lasagna noodles. 

Many other recipes call for tortillas as the starch layer, but why mess with perfection? When it comes to making lasagna, just use noodles!  Who’s with me!??

Annnd for all my gluten free peeps out there… you can grab some gluten-free lasagna noodles to make this yummy creation meet your dietary requirements.

What do you say, shall we get to it?

Who’s ready for a Mexican fiesta??

How do you make Mexican Lasagna?

Preheat the oven to 375 degrees F.

Next, heat a large skillet over medium-high heat.  Add 1 tablespoon of olive oil, then add the ground veal and season with salt and pepper, chili powder, cumin, oregano, and smoked paprika.  Cook the meat for about 5 minutes – until it’s no longer pink.

Add the onion and cook 3-4 minutes.

Then add the garlic and cook and stir for 1 more minute. 

Add the tomato paste, salsa (or diced tomatoes), black beans and corn. Heat the mixture through for about 3 minutes. 

Add the chicken stock, then bring to a simmer and cook for 10 more minutes.

Meanwhile, coat a 9x13 baking dish with cooking spray or olive oil.  Build the lasagna in layers, starting with 2 cups of meat mixture…

… then add 5 pasta noodles overlapping across the pan…

… add half of the creamy cheese mixture…

 

… and then 1 cup of the shredded cheese.

Repeat these layers again, but add 3 cups of meat this time…

… 5 pasta noodles…

… the other half of the cheese mixture…

… and 1 cup of the shredded cheese. 

Next, finish with the last 3 cups of the meat mixture…

… and cover with 1 cup of shredded cheese.

Spray cooking spray on the underside of a sheet of tin foil and cover the lasagna.

Bake for 50 minutes covered, remove foil, and bake 5 more minutes uncovered.  The sauce should be bubbling around the edges of the pan.

Let the Mexican Lasagna stand 10 minutes, then top with the scallions, cilantro, chopped tomatoes, and enjoy!

I’m excited for you to try this yummy pasta creation!  With all of its cheesy hearty meatiness and Mexican flavors it’s gonna be a new family favorite!

This post is sponsored by The Beef Checkoff Program.  The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. In states with qualified beef councils, states may retain up to 50 cents of the dollar and fdorward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

Yes, You can freeze Mexican Lasagna!

• Bake the lasagna in a freezer-safe, dish according to directions.
• Let it cool on the counter for one hour.
• Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing.
• Then cover lasagna tightly with a second layer of plastic wrap - all the way around the dish.
• Cover the lasagna tightly with one layer of aluminum foil.
• Place evenly in the freezer for up to 3 months.
• When ready to bake, place lasagna in the refrigerator 48 hours ahead of time to thaw completely.
• Remove plastic wrap and spray the underside of your tin foil with cooking spray, cover the lasagna tightly.  Bake in a preheated 350 degree oven until heated through.

To freeze individual portions:

• Bake the lasagna in a freezer-safe dish, according to directions.
• Let it cool on the counter for one hour.
• Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing.
• Cut up into portions and wrap with plastic wrap.  Place pieces in a resealable freezer bag and label.  Use within 2-3 months.
• To reheat individual portions, remove servings from the bag, remove plastic wrap, and place on a baking sheet.
• Bake individual servings from frozen at 350 degrees for 30-35 minutes.