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 (may substitute black beans); 1 1/2 cups 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 Monterey 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 (e.g., Herdez); 1/4 teaspoon salt

There’s something about the blend of cheesy layers, hearty meat, and vibrant spices that makes this Mexican Lasagna Recipe truly unforgettable. It’s like your favorite lasagna met a fiesta and they had a delicious, saucy baby. Trust me, once you try it, you’ll want to make it again and again.

A thick square piece of lasagna sits centered on a white plate with a white marbled surface beneath. The bottom layer is a deep brown meat sauce mixed with bits of corn, topped by a layer of melted cheese that is light golden-yellow and shiny. On top of the cheese are bright red diced tomatoes and sliced black olives scattered around, with chopped green herbs sprinkled over everything for freshness. The colors show a nice contrast between the rich meat sauce, creamy cheese, and fresh toppings. 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

This Mexican Lasagna Recipe is a total crowd-pleaser and one I love to serve when family and friends gather. It’s got layers of flavor and textures that keep everyone coming back for more.

Rich Flavor Layers: The blend of spices, cocoa powder, and tomato bring a deeply savory, authentically Mexican enchilada sauce vibe that is truly unique in a lasagna.
Comfort Food with a Twist: It’s classic comfort food made exciting with fresh cheese blends and a creamy, tangy filling that balances the savory meat perfectly.
Family Friendly: Despite all the flavor, it’s not spicy, so everyone from kids to spice-sensitive eaters will enjoy it.
Make Ahead Friendly: You can prep this recipe in advance, which is a lifesaver when you want homemade food but less last-minute kitchen stress.

A close-up view of a layered lasagna piece being lifted with a spoon, showing at least four visible layers of wavy pasta sheets in between rich brown meat sauce with small bits of corn and melted orange cheese. The top layer is covered with more melted cheese, garnished with chopped red tomatoes, sliced black olives, and green herbs. The lasagna sits inside a white baking dish with some baked sauce marks on the sides, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Mexican Lasagna Recipe serves a purpose — from the seasoning blend that gives the meat a smoky warmth to the creamy filling that ties it all together. I always recommend shopping for quality cheeses and fresh toppings to really make the dish shine.

Flat lay of a raw lean ground beef portion shaped naturally, a whole yellow onion with smooth skin, a small mound of white flour on a simple white ceramic plate, a neat pile of vibrant red chili powder, small piles of ground cumin and garlic powder each on separate white ceramic dishes, a pinch of finely ground smoked paprika and dried oregano each in tiny white bowls, a tiny heap of cayenne pepper, a thick dollop of bright red tomato paste on a plain white dish, several unpeeled garlic cloves, a small white bowl filled with clear golden chicken broth, a simple white bowl holding chunky fire roasted diced tomatoes with juices, a small white bowl with mild chopped green chiles, a white bowl containing rich brown unsweetened cocoa powder, a small portion of fine white sugar, a small pinch of ground cinnamon on a white dish, a pile of rinsed pinto beans on a plain white plate, a small mound of bright yellow frozen sweet corn kernels, a little cluster of sliced black olives on a white dish, and a tiny white bowl holding light amber apple cider vinegar, several smooth uncracked brown eggs, a neat stack of uncooked flat rectangular regular lasagna noodles, two small heaps of freshly grated Monterrey Jack and sharp cheddar cheeses on separate white plates, a small white bowl of creamy sour cream, a dollop of smooth cream cheese, a small white bowl filled with mild green salsa verde, all ingredients arranged symmetrically and naturally 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: It’s the hearty base of the filling; lean keeps it from getting greasy while still providing great flavor.
Yellow Onion: Adds sweetness and depth when sautéed with the beef.
Flour: Helps thicken the meat sauce to the perfect consistency.
Chili Powder: The star seasoning that gives authentic enchilada flavor — but make sure it’s American-style chili powder to avoid unintentional heat!
Ground Cumin, Garlic Powder, Coriander, Salt: These spices layer in traditional Mexican warmth and complexity.
Smoked Paprika & Dried Oregano: Add smokiness and herbaceous notes for balance.
Cayenne Pepper: Just a pinch for mild warmth that won’t overwhelm.
Tomato Paste & Fire Roasted Diced Tomatoes: Bring tang and sweetness with a slight charred flavor.
Green Chiles: Mild heat and a real Mexican flair without overpowering the dish.
Cocoa Powder & Cinnamon: These surprising ingredients deepen the sauce and create that authentic Mexican “chocolatey” edge.
Sugar: Balances acidity and rounds out the flavors.
Pinto Beans: Creamy texture and added protein, making this meal extra satisfying.
Frozen Sweet Corn: Adds natural sweetness and bursts of texture.
Black Olives: For a salty, briny contrast that pulls everything together.
Apple Cider Vinegar: A little acidity to brighten and balance the richness.
Lasagna Noodles (Regular): They soak and soften perfectly when pre-soaked - key for tender layers.
Monterrey Jack & Sharp Cheddar Cheese: Freshly grated for melty, gooey layers with tang and creaminess.
Sour Cream or Greek Yogurt: Creates the creamy filling that adds a luscious texture beneath the cheese.
Cream Cheese: Softened and mixed in the creamy filling for richness and a silky finish.
Mild Salsa Verde: Adds brightness and slight tang - I love Herdez for a reliable flavor.

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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 of the best things about this Mexican Lasagna Recipe is how easy it is to tweak it to your tastes or what you have on hand. I’m always experimenting, and you’ll enjoy making it your own!

Vegetarian Variation: I’ve swapped the meat for extra veggies like zucchini, bell peppers, and sweet potatoes with great results — just adjust the sauce ratio to keep it saucy.
Protein Swap: Ground turkey or chicken work nicely, and shredded rotisserie chicken stirred in at the end makes a speedy option.
Tortilla Swap: I sometimes use corn tortillas instead of noodles for a quicker version, though I save my good tortillas for dishes where they’re the star.
Spice Level: Feel free to dial up the cayenne or add jalapeños if you like things hotter — but this recipe is designed to be mild and family-friendly.

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

Step 1: Soak the Noodles

Start by submerging your lasagna noodles in hot tap water. This softens them enough to roll into layers without boiling—saving you time and avoiding broken noodles. Agitate them occasionally for at least 30 minutes so they don’t stick. This little extra step always makes me happy with the texture.

Step 2: Prep and Brown the Meat

While noodles soak, preheat your oven to 350°F and grease your baking dish. In a large pan or Dutch oven, brown the ground beef with chopped onion until almost cooked through. I like to keep the meat juicy but well-browned for flavor. Then, sprinkle in your pre-mixed flour and seasoning blend—this thickens the sauce and locks in those warm spices.

Step 3: Build the Flavorful Sauce

Once the flour and spices have cooked with the meat for a couple of minutes, stir in the tomato paste and garlic, cooking for one more minute. Then add your broth, diced tomatoes, green chiles, cocoa powder, sugar, and cinnamon. Simmer gently, stirring often, until thickened (about 10-15 minutes). This slow simmer is where magic happens—it deepens the flavors wonderfully.

Step 4: Stir in the Goodies

After your sauce has thickened, fold in beans, sweet corn, olives, and apple cider vinegar for a zingy brightness. This mixture gives the layers lots of texture and surprises. Remove from heat once everything is combined beautifully.

Step 5: Mix the Creamy Filling & Cheese

Whisk together sour cream, softened cream cheese, salsa verde, and salt to create the luscious creamy filling. Separately, combine your sharp cheddar and Monterrey Jack cheeses freshly grated for the best melt. These two elements add moisture and tanginess that balance the robust meat sauce perfectly.

Step 6: Assemble & Bake

Layer your dish starting with a thin layer of meat sauce, then noodles to cover, creamy filling, and cheese. Repeat this layering three times, finishing with meat sauce and cheese on top. Cover with foil and bake for 30 minutes, then uncovered for 20 or until bubbly and golden. Let it rest 15 minutes so it sets up nicely for slicing.

Top Tip

I’ve made this Mexican Lasagna multiple times, and these tips consistently help it turn out amazing every single time—so I hope they do for you, too!

Pre-measure Your Spices: Mix all your seasonings and flour before you start cooking so you can add everything at once without scrambling.
Don’t Skip the Cocoa & Cinnamon: They give the sauce that authentic Mexican chocolate richness that makes it special.
Soak Noodles, Don’t Boil: Pre-soaking saves you time and keeps the noodles perfectly tender without falling apart.
Rest Before Serving: Allow the lasagna to sit 15 minutes post-baking so it slices neatly and the flavors settle.

How to Serve Mexican Lasagna Recipe

Garnishes

I usually top my slices with a dollop of sour cream or Greek yogurt, fresh chopped cilantro, diced tomatoes, sliced avocado, and sometimes extra black olives. These bright fresh accents cut through the richness and make each bite vibrant and fresh.

Side Dishes

Pair this Mexican Lasagna with simple sides like a crisp green salad with lime vinaigrette or a citrusy Mexican street corn salad for a festive feast.

Creative Ways to Present

For special occasions, I sometimes serve it in mini ramekins as individual mini lasagnas or layered in a trifle dish to show off those gorgeous colorful layers through the glass! It’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge for up to three days. I find the flavors actually develop more overnight, making every bite the next day just as delicious—if not better!

Freezing

This recipe freezes wonderfully either before or after baking. I like to assemble it in a freezer-safe dish, tightly wrap with plastic wrap and foil, then freeze for up to three months. When ready to bake, thaw in the refrigerator for a couple of days for best results.

Reheating

I reheat leftovers covered in foil at 350°F for about 30 minutes until hot and bubbly. For a quick fix, individual servings reheat well in the microwave in 30-second bursts, stirring or rotating halfway.

Frequently Asked Questions:

Is this Mexican Lasagna Recipe spicy?

This recipe is designed to be mild and family-friendly. The little bit of cayenne pepper adds warmth but not heat. If you prefer spicier food, you can always increase the cayenne or add jalapeños.

Can I use tortillas instead of lasagna noodles?

Yes! You can substitute corn tortillas for the noodles. I recommend using regular corn tortillas from the grocery store rather than thicker specialty ones to ensure they soften properly in the layers.

How far ahead can I assemble this dish?

You can assemble the entire lasagna up to one day ahead and refrigerate it unbaked. In fact, letting it rest overnight helps the flavors meld beautifully. Just bake it as directed the next day.

What’s the secret ingredient that makes the sauce taste authentic?

The combination of unsweetened cocoa powder, cinnamon, and sugar in the sauce is the secret. It mimics the flavors of Mexican mole or enchilada sauces, giving it depth and a subtle richness that sets this lasagna apart.

Final Thoughts

This Mexican Lasagna Recipe holds a special place in my kitchen because it’s where my love of classic comfort food meets my passion for bold, vibrant flavors. It’s approachable, fun to make, and always feels like a celebration. I hope you give it a go and enjoy serving it to your loved ones as much as I do!