Mexican Lasagna Recipe
A zingy and zesty Mexican lasagna recipe that your amigos will LOVE!
Equipment
- Oven
- Skillet/ frypan
Ingredients
- 1 packet instant lasagna noodle sheets (8.5 oz or 250g)
- 2 cups parmesan or romano cheese
- 1 pound diced tomatoes (fresh or canned)
- 1 pound ground beef
- 1 pound kidney beans (canned, drained)
- 1 pound corn kernels (frozen is fine)
- 1 pound ricotta cheese
- 1 cup water
- 2 avocados (sliced)
- 1 large onion (diced)
- 1 lime (juiced)
- 1 packet taco seasoning mix
- dried crushed chilli (to taste)
Instructions
- In a large skillet/ frypan, cook the minced beef and onion until the meat has browned and the onion has softened.
- Stir in the tomatoes, kidney beans, corn kernels, taco seasoning mix, lime juice and dried chilli flakes (optional and to taste).
- Allow to simmer - uncovered - for 15 minutes, stirring occasionally. (You may need to add some water if the mixture looks like it's drying out.)
- In the bottom of a large baking dish, spread about a cup of the meat, corn & kidney bean mixture across the bottom.
- Place a layer of the instant lasagna noodles over the meat mixture, trying not to have the noodles overlap (you may need to do a bit of trimming, depending on the size of your baking dish).
- Cover the noodles with half of the remaining meat, corn & kidney bean mixture.
- Then arrange a layer using half the sliced avocado on top of the mixture.
- Cover the avocado with half of the ricotta cheese.
- Sprinkle about half of the parmesan or romano cheese on top.
- Arrange another layer of lasagna noodle sheets, again trying to make sure that they don't overlap.
- Add a layer using MOST of the last half of the meat, corn & kidney bean mixture (just reserve about a cup for the a final thin layer).
- Arrange a layer using the last of the sliced avocado on top of the meat mixture.
- Use the last of the ricotta cheese to spread on top of the avocado layer.
- Sprinkle some parmesan or romano cheese on top (ensuring that there's a little bit left for the end).
- Spread out a final layer of lasagna noodle sheets.
- Use the very last of the meat and spread it thinly over the top of the lasagna noodle sheets.
- Use the last of the parmesan cheese to sprinkle over the very top of your Mexican Lasagna.
- Cover the lasagna with aluminium foil and bake at 350 degrees F for 40 minutes.
- Take the aluminium foil off, and bake - uncovered - for a further 10 minutes, or until the cheese on top has browned.
- Allow your zingy & zesty Mexican lasagna to rest for 10 minutes before cutting and serving.
Notes
There are various ways to make this lasagna recipe 'zing', and you know I love to give you options! So check out the 'options' heading (below) for my suggestions, hints, and tips.