Mexican Lasagna with Noodles
This Mexican Lasagna with Noodles offers a flavorful twist on a classic favorite, combining bold Mexican-inspired ingredients with the comforting layers of lasagna. It’s a delicious and satisfying dish that brings something new to the table.
With seasoned ground beef, refried beans, and zesty salsa, this recipe delivers layers of flavor in every bite. The creamy sour cream and tangy cheese add the perfect finishing touch.
Easy to prepare and packed with taste, this dish is sure to become a crowd-pleaser. It’s perfect for a family dinner or a special gathering.
Mexican Lasagna with Noodles – Ingredients
The rich flavor of extra-lean ground beef serves as the hearty base, while refried beans bring a creamy texture that complements the savory filling. Bold spices like oregano, cumin, and garlic powder infuse each layer with authentic Mexican flavor.
Lasagna noodles provide the perfect structure, offering a satisfying bite as they absorb the zesty salsa and water mixture. Sour cream, green onions, and black olives add a fresh, cool contrast, while shredded Pepper Jack cheese melts into a creamy, flavorful topping that ties everything together.
Recipe Tips
- Customize the Spice Level
For a mild flavor, use a mild salsa and reduce the cumin slightly. If you like a bit of heat, opt for a spicier salsa or add a dash of chili powder or crushed red pepper flakes to the beef mixture. Adjusting the spice level ensures the dish suits your taste perfectly. - Avoid Overcooking the Noodles
Since you are using dry lasagna noodles, it’s important not to overcook them in the baking process. Make sure the foil is tightly sealed during baking to allow the noodles to cook properly in the salsa-water mixture. This helps them absorb the flavors and become tender without becoming mushy. - Let It Rest Before Serving
After baking, allow the lasagna to rest for about 10 minutes before serving. This step lets the flavors meld together and helps the dish hold its shape when sliced, making for a cleaner presentation. Plus, it gives the cheese topping time to set.
What to Serve with Mexican Lasagna
- Crisp Green Salad
A light, crisp green salad with mixed greens, cherry tomatoes, and a simple vinaigrette is the perfect accompaniment. The freshness of the vegetables contrasts nicely with the rich, savory lasagna and adds a refreshing balance to the meal. - Garlic Bread
For those who love a good bread side, garlic bread is an excellent option. The buttery, garlicky goodness complements the bold flavors of the Mexican lasagna, and the crunchy texture pairs perfectly with the creamy layers of the dish. - Mexican Street Corn (Elote)
Add a delicious side of Mexican street corn to bring an authentic touch. Grilled corn on the cob, slathered with mayo, chili powder, lime juice, and cotija cheese, offers a smoky, tangy flavor that pairs beautifully with the lasagna’s richness.
FAQ
- Can I use a different type of cheese?
Yes! While Pepper Jack adds a nice kick, you can substitute it with other cheeses like cheddar, Monterey Jack, or a blend of both for a milder flavor. - Can I make this dish ahead of time?
Absolutely! You can prepare the lasagna up to the point of baking, then cover it and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge. - Can I freeze Mexican lasagna?
Yes, this dish freezes well! After assembling the lasagna, cover it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed. You may need to add a few extra minutes to the baking time. - Can I use a meat substitute?
Yes, you can replace the ground beef with plant-based ground meat or even beans for a vegetarian version. Refried beans will add a rich, creamy texture to the layers in place of meat.
Mexican Lasagna with Noodles
Ingredients
- 1 pound extra-lean ground beef
- 12 dry lasagna noodles
- 1 16 ounce can refried beans
- 2 ½ cups salsa
- 2 ½ cups water
- 1 cup shredded Pepper Jack cheese
- ¾ teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ¾ cup chopped green onions
- 1 2 ounce can sliced black olives
- 2 cups sour cream
Instructions
- Begin by browning the ground beef in a large skillet over medium-high heat, ensuring it is cooked through. Drain any excess fat before transferring the meat to a large bowl. Mix in the refried beans, dried oregano, ground cumin, and garlic powder until well combined.
- Layer the lasagna noodles in the bottom of a 9×13 inch baking dish, placing four uncooked noodles in the base. Spread half of the seasoned beef mixture over the noodles, then place another four uncooked noodles on top. Add the remaining beef mixture and cover with the final layer of noodles. In a separate bowl, combine the salsa and water, then pour the mixture over the entire dish.
- Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 ½ hours, or until the noodles are fully cooked and tender.
- Once the lasagna is baked, mix the sour cream, chopped green onions, and sliced black olives in a medium bowl. Spread this topping over the lasagna, then sprinkle with shredded Pepper Jack cheese. Return the dish to the oven for an additional 5 to 10 minutes, or until the cheese has fully melted and the topping is bubbly.
