We could eat Greek or Mexican multiple times a week. Here is a recipe that uses pantry items for a last minute meal Not only are they usually quick to prepare they are very flavorful.
When I told the family I made Mexican or Tex Mex Lasagna they weren’t quite sure what was going to be served that night. To my surprise, even my pickiest eater, who won’t eat Italian Lasagna finished his plate.
CAN I MAKE A MEXICAN LASAGNA AHEAD OF TIME?
ABSOLUTELY, you can make this dish earlier in the day or even the day before. I forgot what we had going on that afternoon, but I prepared the recipe up to baking it in the morning and just set it out on the counter while the oven was preheating that evening.
It does come together so quickly you could easily put it together in the time for your oven to preheat too.
WHAT KIND OF LASAGNA NOODLES SHOULD I USE? CAN I USE NO COOK?
I don’t know the last time I boiled lasagna noodles. I use the no cook or OVEN READY lasagna noodles for a quicker meal.
WHAT CAN I TOP MY MEXICAN LASAGNA WITH?
We did not have any green onions but I am sure the kids did not miss them. I had some fresh Cilantro so I threw it on top. Also, a dollop of sour cream or guacamole is delicious.
- Green Onions
- Guacamole
- Sour Cream
- Extra Salsa
- Fresh Cilantro
Something I might try next time would be instead of using black beans I may use refried black beans and spread them as one would ricotta cheese.
Make Ahead MEXICAN Lasagna Recipe (Pantry Recipe)
Tex Mex Lasagna: adapted from Myrecipes.com
- 3/4 cup bottled salsa–Mild for children
- 1 1/2 teaspoons ground cumin
- 1 (14.5-ounce) can diced tomatoes or Rotel tomatoes
- 1 (8-ounce) can tomato sauce
- Cooking spray
- 6 precooked or NO COOK lasagna noodles
- 1 cup frozen whole-kernel corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) preshredded 4-cheese Mexican blend cheese or any cheddar cheese you have on hand
- 1/4 cup chopped green onions (optional)
Make Ahead Mexican Lasagna Recipe
Make this delicious make ahead Mexican lasagna with items in your kitchen. Don't forget the extra toppings
Ingredients
- 3/4 cup bottled salsa--Mild for children
- 1 1/2 teaspoons ground cumin
- 1 (14.5-ounce) can diced tomatoes or Rotel tomatoes
- 1 (8-ounce) can tomato sauce
- Cooking spray
- 6 precooked or NO COOK lasagna noodles
- 1 cup frozen whole-kernel corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) preshredded 4-cheese Mexican blend
- 1/4 cup chopped green onions (optional)
Instructions
- Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray.
- Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans.
- Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce.
- Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese.
- Cover and refrigerate or bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly.
- Let stand 15 minutes. Sprinkle with onions, cilantro etc.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 185Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 763mgCarbohydrates 23gFiber 5gSugar 4gProtein 10g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
I do this with beef (of course) mixed with taco seasoning, and I layer a cheese blend of: Mexican blend cheeses, 2 eggs, and 1 small tub of ricotta or cottage cheese. It melts throughout the lasagna and just sets the dish off. Even if you don’t like cottage cheese, you’ll love it.