Name: Mexican Lasagna Recipe
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds lean ground beef; 1 yellow onion, chopped; 1/4 cup flour; 3 tablespoons chili powder (NOT cayenne pepper); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1/3 cup tomato paste; 4-6 garlic cloves, minced; 3 1/2 cups reduced sodium chicken broth; 1 (14.5 oz) can fire roasted diced tomatoes with juices; 1 (4 oz) can mild chopped green chiles; 1 teaspoon unsweetened cocoa powder; 1 teaspoon sugar; A pinch of cinnamon; 1 (15 oz) can pinto beans, rinsed and drained; 1 1/2 cup frozen sweet corn (no need to thaw); 1 (6 oz) can chopped black olives, drained; 1/2 tablespoon apple cider vinegar; 15 regular lasagna noodles (NOT no-boil); 2 cups freshly grated Monterrey Jack cheese; 2 cups freshly grated sharp cheddar cheese; 1 cup sour cream or Greek yogurt; 8 oz cream cheese, softened; 1/2 cup mild salsa verde; 1/4 teaspoon salt

There’s something incredibly satisfying about a layered casserole that bursts with bold flavors and comforting textures—this Mexican Lasagna Recipe does exactly that. It’s a fusion of hearty meat sauce, creamy cheeses, and tender noodles, all melded together with classic Mexican-inspired spices that will make your kitchen smell irresistible.

A square piece of layered dish sits on a white plate with small brown speckles, placed on a white marbled surface. The bottom layer is a thick mix of ground meat, corn, and tomato sauce in a rich reddish-brown color. Above that is a melted golden-yellow cheese layer that looks creamy and soft. On top of the cheese, there are small bright red diced tomato pieces and black sliced olives, scattered evenly. Fresh green herbs are sprinkled on the dish and around the plate, adding a fresh touch of color. The layers are thick and clearly visible, making the dish look hearty and delicious. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mexican Lasagna Recipe
Top Tip
How to Serve Mexican Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mexican Lasagna Recipe

Why You'll Love This Recipe

I’ve made this Mexican Lasagna Recipe countless times, and what really sticks with me is how it hits all the right notes: well-seasoned meat, a luscious creamy layer, and a cheese pull that feels like a warm hug. It’s perfect for family dinners or when you want to impress friends with something familiar but exciting.

Deep, layered flavors: The combination of spices with cocoa and a hint of cinnamon makes the sauce surprisingly rich and vibrant.
Make-ahead friendly: You can assemble it ahead and refrigerate or freeze without losing any of the wonderful textures.
Comfort food with a twist: It’s lasagna you know and love, but with a zesty, southwestern flair.
Versatile for everyone: You can swap out proteins, beans, or veggies to cater to your family’s tastes or dietary needs.

A large square piece of lasagna is lifted by a spoon above a white baking dish with visible sauce stains. The lasagna has multiple layers including a bottom layer of light-colored wavy pasta sheets, several layers of brown meat sauce mixed with creamy white cheese, and melted orange cheese on top. The top layer is decorated with black olive slices, small red diced tomatoes, and green chopped herbs, creating a colorful and textured surface. The background shows the rest of the lasagna in the baking dish, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances savory, smoky, and slightly sweet elements perfectly. Choosing quality ingredients makes all the difference, especially in a dish that relies on layers and bold seasoning.

Flat lay of a mound of lean ground beef, a whole yellow onion with smooth skin, a small white ceramic bowl with white all-purpose flour, a small white bowl filled with bright red chili powder, small white bowls each containing ground cumin, garlic powder, ground coriander, salt, smoked paprika, dried oregano, and cayenne pepper, a small white bowl with deep red tomato paste, several whole garlic cloves with papery skins, a small white bowl of rich golden chicken broth, a small white ceramic bowl holding fire roasted diced tomatoes with juices, a small white bowl of chopped mild green chiles, a small white bowl with fine unsweetened cocoa powder, a small white bowl with granulated white sugar, a pinch of ground cinnamon on white ceramic plate, a small pile of rinsed and drained light brown pinto beans, a small white bowl with bright yellow frozen sweet corn kernels, a small white bowl of glossy black sliced olives, a small white bowl with translucent pale apple cider vinegar, a stack of uncooked regular large rectangular lasagna noodles with pale yellow color, shredded Monterey Jack cheese in soft white curls on a white plate, shredded sharp cheddar cheese with vibrant orange color on a white plate, a small white bowl with smooth sour cream, a small white bowl with softened cream cheese whipped smooth, a small white bowl of mild green salsa verde, a small white bowl with fine salt crystals — all ingredients perfectly arranged in symmetrical balance in a professional flat lay, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Offers rich flavor and a meaty texture without excess grease.
Yellow onion: Adds a subtle sweetness and depth when sautéed properly.
Flour & chili powder: The flour thickens the sauce while the chili powder (American style!) builds signature spice nuances—don't confuse this with pure cayenne powder.
Ground cumin & garlic powder: Essential for that earthy, warm flavor profile that pulls the dish together.
Tomato paste & fire roasted diced tomatoes: These create a concentrated tomato base with smoky undertones.
Green chiles: Provide gentle heat and a touch of authentic southwestern flair.
Unsweetened cocoa powder: A secret ingredient for depth, mimicking traditional Mexican chocolate without sweetness.
Pinto beans & frozen sweet corn: Add creamy texture and subtle sweetness that compliments the sauce.
Black olives: Bring briny pop and contrast to the layers.
Apple cider vinegar: Balances richness with a mild tang that brightens the sauce.
Lasagna noodles: I use regular boiled noodles here—not the no-boil varieties—because the soaking step helps them layer perfectly without becoming mushy.
Monterrey Jack & sharp cheddar cheeses: A melty, flavorful combo that creates the gooey cheat everyone loves in lasagna.
Sour cream or Greek yogurt & cream cheese: The creamy filling binds the layers with a luscious tang and smooth finish.
Mild salsa verde: Adds a vibrant herbaceous note, making the creamy part less heavy and more lively.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love keeping the basics of this Mexican Lasagna Recipe the same, but I’m always tweaking the add-ins depending on what’s in my fridge or what the family’s craving. You can really put your spin on it!

Variation: Sometimes I swap ground turkey for beef when I want a lighter version—just as flavorful when you add the right seasoning.
Vegetarian option: Replace meat with extra beans, roasted veggies like zucchini or bell peppers, and a little more tomato paste to keep it saucy.
Spice level adjustment: You can omit the cayenne altogether for kids or kick it up with jalapeños or chipotle if you want extra heat.
Swap the noodles: Corn tortillas work great too! I’ve done that when I was out of noodles or wanted a more traditional Mexican touch.

Step-by-Step: How I Make Mexican Lasagna Recipe

Step 1: Soak the Noodles to Perfect Texture

Instead of boiling noodles and risking them getting mushy, I soak regular lasagna noodles in hot tap water for at least 30 minutes. Keep them submerged and agitate occasionally to prevent sticking. This step makes them perfectly flexible and tender for layering without the fuss of boiling water.

Step 2: Build the Flavor-Packed Meat Filling

Brown the lean ground beef with chopped onions until almost cooked through. Then, sprinkle in the seasoned flour mixture (don’t skip measuring all your spices ahead—it keeps things smooth). Cooking this for a couple of minutes really brings out the spices before you add tomato paste and garlic. Letting everything simmer and thicken slowly with the broth, tomatoes, chiles, cocoa, and cinnamon helps create that rich, complex sauce you’ll absolutely love.

Step 3: Prepare the Creamy Filling

Whisk sour cream, cream cheese, mild salsa verde, and a pinch of salt until smooth and luscious. This creamy layer cuts through the richness of the meat and cheese layers with a bright tanginess that keeps every bite perfectly balanced.

Step 4: Layer with Love and Patience

Start with a thin spread of meat sauce on the bottom of your greased deep 9x13 pan, then lay down 4 noodles—don’t worry if one overlaps a bit. Spread ¾ cup of the creamy filling over the noodles, followed by 1 cup of the cheese mix. Repeat the layers two more times, ending with meat sauce and cheese on top.

Step 5: Bake and Let it Rest

Cover the lasagna with foil and bake at 350°F for 30 minutes. Then, remove the foil and bake for another 20 minutes until bubbly and beautifully browned on top. This resting time after baking is crucial—it lets the layers set so clean slices are effortless and the flavors meld beautifully.

Top Tip

Having made this Mexican Lasagna Recipe multiple times, I’ve learned these tips really elevate your dish and save headaches in the kitchen.

American Chili Powder Is Key: Use American-style chili powder—not pure cayenne—to keep the heat mellow and flavors balanced. It makes a huge difference!
Pre-measure Your Spices: You’ve got a lot of seasonings here. Mixing them all at once before you start cooking helps you move quickly and prevents overcooking the meat.
Don’t Skip Soaking Noodles: Soaking instead of boiling keeps noodles pliable but not soggy—this method is a game changer for Mexican Lasagna.
Simmer to Thicken Sauce: Patience here really pays off. Letting the meat sauce simmer until thickened ensures it doesn't make the lasagna watery.

How to Serve Mexican Lasagna Recipe

Garnishes

I love topping my slice with a dollop of sour cream or creamy Greek yogurt, some fresh cilantro, diced ripe avocados for creaminess, and a sprinkle of chopped black olives to echo the flavors inside. If you like a little kick, jalapeño slices are fantastic.

Side Dishes

Simple, fresh sides work beautifully here. Mexican street corn salad, a crisp green salad with lime vinaigrette, or even some tortilla chips and guacamole round out the meal perfectly without overshadowing the star.

Creative Ways to Present

For parties, I like to cut the lasagna into small squares and serve them as bite-sized bars with toothpicks. You can also make individual ramekin-sized portions baked separately for a fun and festive touch that’s all your own.

Make Ahead and Storage

Storing Leftovers

After it cools, I cover leftover lasagna tightly with plastic wrap and store it in the fridge. It stays flavorful and moist for up to 4 days. When I reheat, it’s like enjoying it fresh from the oven again.

Freezing

This recipe freezes beautifully. I like to assemble it in a freezer-safe dish, wrap it tightly with plastic and foil, and pop it in for up to 3 months. When ready, thaw in the fridge for 48 hours, then bake as instructed, adding a little extra cooking time to make sure it’s heated through.

Reheating

For leftovers, I prefer reheating in the oven at 350°F covered with foil to keep it moist and melty—usually 25-30 minutes does the trick. Quick microwave reheats work too if you’re in a rush, just keep an eye to avoid drying out.

Frequently Asked Questions:

Is this Mexican Lasagna Recipe very spicy?

Not at all! Even with a hint of cayenne, it’s mild and flavorful, suitable for kids and anyone sensitive to heat. The chili powder used is American style, which is more about flavor than heat.

Can I use corn tortillas instead of lasagna noodles?

Yes! Corn tortillas are a great substitute and give a more authentic Mexican feel. Just use regular grocery store ones and layer them just like noodles. Avoid the fresh or deli-style tortillas that are too thick and won’t soak up sauce well.

Can I prepare this Mexican Lasagna Recipe ahead of time?

Absolutely. You can assemble it a day ahead and refrigerate before baking. Some say the flavors actually meld better this way! It also freezes very well, making it an excellent make-ahead meal.

What kind of cheese should I use?

A blend of freshly grated Monterrey Jack and sharp cheddar works perfectly here for melt and flavor. You want a cheese that melts smoothly but also gives a nice sharpness to contrast the creamy layers.

Final Thoughts

This Mexican Lasagna Recipe is one of those dishes that feels like a celebration every time I make it. It’s approachable enough for a weeknight but special enough for a crowd. I hope you find as much joy in layering up those flavors and sharing it with your favorite people as I do. Give it a try soon; I promise this one will get added to your regular rotation!