Mexican Lasagna Recipe with Beef and Cheese Recipe

Ingredients

• 680 g (1½ lb)lean minced beef
• 1yellow onion, chopped
• 30 g (¼ cup)plain flour
• 45 ml (3 tablespoons)American-style chilli powder, not cayenne pepper
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)dried oregano
• 1.25 ml (¼ teaspoon)cayenne pepper
• 80 ml (⅓ cup)tomato purée
• 4–6 clovesgarlic, minced
• 830 ml (3½ cups)reduced-sodium chicken stock
• 411 g (14.5 oz)tin fire-roasted diced tomatoes, with their juice
• 113 g (4 oz)tin mild chopped green chillies
• 5 ml (1 teaspoon)unsweetened cocoa powder
• 5 ml (1 teaspoon)sugar
• A pinchcinnamon
• 425 g (15 oz)tin pinto beans, rinsed and drained
• 225 g (1½ cups)frozen sweetcorn, no need to thaw
• 170 g (6 oz)tin chopped black olives, drained
• 7.5 ml (½ tablespoon)cider vinegar
• 15regular lasagne sheets, not no-boil
• 225 g (2 cups)freshly grated Monterey Jack cheese
• 225 g (2 cups)freshly grated mature Cheddar cheese
• 240 ml (1 cup)soured cream or Greek yoghurt
• 227 g (8 oz)cream cheese, softened
• 120 ml (½ cup)mild salsa verde
• 1.25 ml (¼ teaspoon)salt

Instructions

1. 1

   Soak the noodles

   Put the lasagne sheets in a long dish and cover completely with hot tap water. Leave them to soak for at least 30 minutes, moving them around occasionally so they do not stick together.

2. 2

   Prepare the oven

   Heat the oven to 175°C and lightly grease a deep 23 × 33 cm baking dish. Whisk the flour with all the meat-filling seasonings, from the chilli powder through the cayenne, and set aside.

3. 3

   Brown the beef

   Brown the minced beef and chopped onion in a Dutch oven or large frying pan until nearly cooked through. Sprinkle over the flour and seasoning mixture and cook for 2 minutes, stirring.

4. 4

   Add tomato and garlic

   Turn the heat to low, stir in the tomato purée and minced garlic, and cook for 1 minute.

5. 5

   Simmer the sauce

   Add the chicken stock, tomatoes and their juice, green chillies, cocoa powder, sugar and cinnamon. Bring to a simmer and cook for about 15 minutes, stirring often, until thickened.

6. 6

   Add beans and vegetables

   Mix in the rinsed pinto beans, frozen sweetcorn, drained olives and cider vinegar. Take the sauce off the heat.

7. 7

   Mix creamy filling

   In a medium bowl, whisk the soured cream or Greek yoghurt with the softened cream cheese, salsa verde and salt until smooth. Set aside.

8. 8

   Combine the cheeses

   Mix the freshly grated Monterey Jack and mature Cheddar together in a separate bowl.

9. 9

   Layer the lasagne

   Spread 1 cup of meat sauce over the base of the prepared dish. Arrange 4 lasagne sheets lengthways, adding part of a fifth to cover the surface. Spread on ¾ cup of creamy filling, then scatter over 1 cup of the cheese mixture. Repeat the layering twice more, using 2 cups of meat sauce, 4 or more sheets, ¾ cup of filling and 1 cup of cheese each time. Finish with the remaining meat sauce and cheese on top.

10. 10

    Bake until hot

    Cover the dish with foil and bake at 175°C for 30 minutes. Remove the foil and bake for another 20 minutes, or until the cheese has melted and the casserole is heated through.

11. 11

    Rest and serve

    Take the lasagne out of the oven and leave it to stand for 15 minutes before serving. If desired, garnish with fresh tomatoes, olives, avocados, coriander and soured cream.

What is Mexican lasagna?

Mexican lasagna is a layered casserole that brings together the format of Italian-style lasagne and flavours associated with Mexican cooking. This version uses beef, beans, chillies, spices and salsa verde alongside pasta sheets and two kinds of cheese.

The sauce is given extra depth by cocoa and a pinch of cinnamon, while the tangy, creamy filling softens the spice. It is a substantial dish that can be assembled ahead for a shared meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 28g protein, 38g carbs, 22g fat.

The noodles, flour, beans and sweetcorn provide much of the carbohydrate, while the beef and cheese contribute protein. Cheese, cream cheese and soured cream also account for much of the fat. Balance a portion with a generous salad or vegetables alongside.

Build flavour into the beef sauce

Seasoning base: the flour is mixed with the spices before it goes into the pan, so it can coat the beef evenly and help thicken the sauce.

Layered seasoning: tomato purée and garlic are briefly cooked with the meat, then stock, tomatoes, green chillies, cocoa, sugar and cinnamon simmer together. Frequent stirring helps the sauce thicken without catching.

Filling: beans, sweetcorn and olives go in after simmering, keeping their texture and spreading through the sauce.

Why soak regular lasagne sheets?

The recipe calls for regular lasagne sheets rather than no-boil ones. Soaking them in hot tap water for at least 30 minutes softens them before layering, and occasional movement helps stop them sticking together.

Drain the sheets before assembling so excess soaking water does not make the layers watery. Handle them gently, as softened pasta can tear.

Get the creamy layers smooth

Softened cream cheese: letting it come to room temperature makes it easier to whisk with the soured cream or Greek yoghurt and salsa verde.

Cheese blend: combine the freshly grated Monterey Jack and mature Cheddar before layering, so each portion gets a mix of both.

Even layers: spread the creamy filling carefully over the noodles, then scatter the cheese across the surface rather than piling it in one spot.

Layer and bake evenly

Start with a thin layer of meat sauce on the bottom of the greased dish. Arrange the noodles lengthways, using part of an extra sheet where needed to cover the filling.

Repeat the same sequence of noodles, creamy filling and cheese, then finish with the remaining sauce and cheese. Covering the dish for the first 30 minutes helps it heat through before the final uncovered bake melts the topping.

Check doneness and resting time

Bake at 175°C for 30 minutes covered, then uncover and bake for another 20 minutes. The cheese should be melted and the casserole heated through.

Leave it to stand for 15 minutes before cutting. This gives the layers time to settle, making portions easier to lift from the dish.

What to serve alongside it

A crisp green salad or simply dressed lettuce makes a fresh contrast to the rich, cheesy layers. You could also serve a simple vegetable side if you want a fuller spread.

The suggested garnishes include fresh tomatoes, olives, avocado, coriander and soured cream. Set them out separately so everyone can choose what they like.

Recipe notes & tips

• Use hot tap water to soak the lasagne sheets and move them occasionally to prevent sticking.
• Grate the cheeses fresh for an even melt and easy layering.
• Keep the sauce at a gentle simmer and stir often as it thickens.
• Let the cream cheese soften before whisking it into the creamy filling.
• Rest the baked lasagne for the full 15 minutes before slicing.
• If preparing ahead, keep the optional garnishes separate until serving.

Variations

• Use Greek yoghurt: swap it for the soured cream in the creamy filling.
• Adjust the heat: reduce or omit the cayenne for a milder casserole.
• Add fresh garnish: top servings with avocado, coriander or tomatoes as suggested.
• Change the cheese: use another good-melting cheese in place of Monterey Jack.
• Make it meat-free: replace the minced beef with extra pinto beans and vegetables.

Common mistakes to avoid

• Using no-boil sheets: the method is written for regular lasagne sheets, so soak those for at least 30 minutes.
• Skipping the stirring: the thickening sauce can catch on the base, so stir it often while it simmers.
• Leaving the sheets stuck together: move them around occasionally during soaking to separate them.
• Spreading filling unevenly: cover the noodles carefully so the creamy layer reaches across them.
• Cutting straight away: the layers may shift, so leave the casserole to rest for 15 minutes.
• Baking uncovered throughout: cover it for the first 30 minutes, then uncover for the final 20.

How to store

Cool leftovers, cover or transfer them to an airtight container, and refrigerate for up to 3 days. Reheat portions until piping hot throughout; cover while reheating to help prevent the top from drying out.

Frequently asked questions