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; 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

Imagine layers of rich, savory beef mingled with creamy cheese and a lively blend of Mexican spices melting into tender noodles. This Mexican Lasagna Recipe is exactly that—a celebration of bold flavors and comforting textures coming together in one irresistible dish.

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 been making this Mexican Lasagna Recipe for family dinners and potlucks for years. Every time I serve it, I get that gleeful, “What is this? It’s amazing!” response. It’s hearty, packed with layers of flavor, and somehow comforting and festive all at once.

Big Flavor Layers: The combination of smoky spices, a hint of cocoa, and a touch of cinnamon gives this lasagna a unique enchilada-inspired depth.
Customizable Ingredients: You can swap beans, proteins, or veggies with ease, so it’s versatile and perfect for any pantry or preference.
Easy to Prep Ahead: This dish shines when made a day or two in advance, allowing flavors to meld beautifully.
Family-Friendly Comfort: Despite the fancy name, it’s never too spicy and loved by kids and adults alike.

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

The magic of this Mexican Lasagna Recipe lies in the balance of familiar and unexpected ingredients. Each plays a role—from the creamy filling that cools the spice to the beans and corn adding texture and heartiness. Here’s why I always choose the following:

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

Ground beef: Lean but flavorful, it provides a robust meat base that holds the layers together.
Yellow onion: Adds sweetness and depth when cooked down with the meat.
Chili powder: Key for authentic flavor; be sure it’s American-style, not pure cayenne!
Smoked paprika, cumin, coriander: These spices layer smoky earthiness and warmth, creating a complex sauce.
Tomato paste: Concentrates that rich tomato essence in the sauce.
Fire-roasted diced tomatoes and green chiles: Bring smoky brightness and mild heat.
Cocoa powder, cinnamon, sugar: Don’t skip these! They mimic Mexican chocolate, elevating the sauce beautifully.
Pinto beans and sweet corn: Texture and added nutrition that make every bite interesting.
Black olives and apple cider vinegar: A surprising hit of saltiness and brightness to balance richness.
Lasagna noodles: Traditional noodles soak in the sauce beautifully and hold the layers perfectly.
Monterrey Jack and sharp cheddar cheeses: Melty, gooey, and flavorful cheeses that bring the whole dish together.
Sour cream, cream cheese, and salsa verde: Combined into a dreamy creamy layer that cools and adds tang.

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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

One thing I love about this Mexican Lasagna Recipe is how adaptable it is. I often tweak it depending on the season, what’s in my fridge, or who I’m feeding. Let your creativity lead the way—you’ll find it hard to go wrong!

Vegetable variation: I’ve added diced zucchini and bell peppers when I want extra veggies in there—just swap some of the meat to keep the sauce ratio balanced.
Protein swaps: Ground turkey or chicken works beautifully, and shredded rotisserie chicken stirred in at the end is a lifesaver for a quick weeknight meal.
Gluten-free option: Try corn tortillas in place of noodles for a delicious twist that’s just as satisfying.
Mild to spicy: Feel free to omit or increase the tiny amount of cayenne pepper, but this recipe is designed to be approachable for little palates.

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

Step 1: Soaking the noodles

I put the lasagna noodles in a long pan and soak them in hot tap water for at least 30 minutes while I prep the filling. This step softens the noodles without boiling, which saves me time and prevents overcooking later. It’s also important to stir the noodles occasionally so they don’t stick together. Trust me, this little trick makes assembly easier and neater!

Step 2: Prepare the meat filling

First, I brown the ground beef and onions in a large skillet or Dutch oven until almost cooked through. Then I whisk the flour with the chili powder, cumin, garlic powder, coriander, smoked paprika, oregano, salt, and cayenne pepper, and sprinkle it over the meat. Cooking this mixture for a couple of minutes helps thicken the sauce later. Next, I stir in tomato paste and garlic for an extra minute to build flavor.

Step 3: Simmer the sauce

After that, I add chicken broth, fire-roasted diced tomatoes, green chiles, cocoa powder, sugar, and a pinch of cinnamon. The sauce goes to a simmer and gets stirred often until it thickens nicely—about 10 to 15 minutes. This is where the magic happens! Once thickened, I fold in the beans, corn, olives, and a splash of apple cider vinegar. The mix goes off the heat ready for layering.

Step 4: Whisk the creamy filling and prepare cheeses

While the sauce thickens, I whisk together sour cream, softened cream cheese, salsa verde, and salt for a luscious contrast to the hearty meat. Then I grate Monterey Jack and sharp cheddar cheeses—freshly grated melts best!

Step 5: Assemble your Mexican lasagna

I start by spreading about a cup of meat sauce in the bottom of my greased baking dish. Then layer 4 lasagna noodles plus part of a 5th over the sauce, followed by ¾ cup creamy filling and one cup of the cheese blend. I repeat this layering two more times—using two cups meat filling, noodles, creamy filling, and cheese each time—ending with a final layer of meat sauce and cheese on top.

Step 6: Bake to perfection

I cover the pan with foil and bake at 350°F for 30 minutes. Then I remove the foil and bake uncovered for another 20 minutes until the cheese is bubbly and golden. A 15-minute rest out of the oven helps everything settle and makes cutting much easier.

Top Tip

Making this Mexican Lasagna Recipe taught me the importance of seasoning prep and layer timing to get the most flavorful and cohesive dish. Here are my go-to tips so your lasagna turns out amazing every time:

Measure spices beforehand: The blend of chili powder, cumin, garlic powder, and others is hard to nail on the fly, so pre-measuring keeps things smooth and ensures balanced flavor.
Don’t skip soaking noodles: This saves time and prevents mushy noodles, giving you firm but tender layers.
Include the cocoa, cinnamon, and sugar: I used to think they were optional until I tried skipping them—I missed the warm, deep notes they add to the sauce.
Let the lasagna rest before cutting: It’s tempting to dive right in, but that rest period lets the layers set, so your slices hold together beautifully.

How to Serve Mexican Lasagna Recipe

Garnishes

I like topping slices with dollops of sour cream or a spoonful of creamy Greek yogurt to cool down the richness. Fresh cilantro leaves, diced ripe avocado, sliced black olives, and chopped tomatoes add fresh pops of color and flavor that make the dish feel even more special.

Side Dishes

A crisp green salad with lime vinaigrette or a simple bowl of Mexican rice pairs beautifully here. Sometimes, I serve it alongside a chipotle black bean soup for a full fiesta-themed meal that feels restaurant-level but is easy to make at home.

Creative Ways to Present

For special occasions, I’ve layered this Mexican Lasagna in individual ramekins, then sprinkled each with extra cheese and broiled for a crunchy finish. It’s fun, portion-controlled, and gets everyone smiling at the table. You can also turn leftovers into loaded nachos or tacos—and those flavors sing every time!

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 4 days. I found that letting the lasagna come to room temperature for about 20 minutes before reheating makes a huge difference in texture.

Freezing

I often freeze this dish either before baking or after. For uncooked lasagna, I wrap it tightly with plastic wrap and foil then freeze for up to 3 months. When you want to bake it, thaw in the fridge for 48 hours and add some extra baking time. Cooked leftovers freeze well too if cooled and wrapped properly.

Reheating

I prefer reheating leftovers in the oven, covered with foil at 350°F until warmed through and bubbly, which usually takes 30 minutes. If you’re short on time, microwaving individual portions works great too—start with 90 seconds and add short intervals until hot.

Frequently Asked Questions:

Is this Mexican Lasagna Recipe spicy?

Nope! It’s packed with authentic flavors, but the small amount of cayenne pepper is just enough to add warmth, not heat. It’s perfect for kids and those sensitive to spice.

Can I use corn tortillas instead of noodles?

Absolutely! Corn tortillas work well and make the dish gluten-free. Just use regular grocery store tortillas and layer them the same way you would noodles. It changes the texture a bit, but still delicious.

Can I make this Mexican Lasagna ahead of time?

Yes! In fact, the flavors develop beautifully when it rests. You can assemble it a day in advance and refrigerate, then bake it when you’re ready. The sauce can also be made ahead and refrigerated or frozen separately.

What’s the purpose of the cocoa powder and cinnamon in the sauce?

These ingredients mimic the subtle flavor profile of Mexican chocolate, adding depth, warmth, and complexity to the sauce without making it taste sweet. It’s a game-changer for authentic-tasting enchilada-style flavors.

Final Thoughts

This Mexican Lasagna Recipe feels like a hug on a cold day and a fiesta for busy weeknights. It’s one of those dishes that always impresses without adding stress to your cooking routine. I hope you enjoy making it as much as I do—and that it becomes a go-to crowd pleaser in your kitchen too!