Tex-Mex Lasagna

This Tex-Mex Lasagna is a delicious twist on traditional lasagna. It’s full of great south of the border flavor and couldn’t be easier to make. 

Looking for One-Pan Meals

I love one-pot or one-pan meals. They make getting dinner on the table easy and they are great if you are serving a lot of people or if you need to bring a dish to a party.

This recipe for Tex-Mex lasagna totally fits the bill. Not only is it a one-pan meal, it’s also super easy to put together because it doesn’t involve any cooking or chopping ahead of time.

You assemble the lasagna and pop it in the oven. How easy does that sound?

Substitutions and How to Make Ahead and Freeze

This Mexican lasagna calls for shredded pork, but if you would prefer a vegetarian dish, you can omit the meat.

If you would like to add meat, but don’t have any cooked pork on hand, you could easily substitute shredded rotisserie chicken or even cooked ground beef or turkey.

If you want to make this ahead for later, you can assemble everything but don’t bake it. Cover the pan tightly and refrigerate or freeze. If you freeze it, you’ll want to defrost it before baking.

Ingredients Needed to Make Tex-Mex Lasagna

Full instructions can be found below in the recipe card

• Bottled salsa – If you want to make a homemade salsa, try this recipe.
• Cumin
• Diced tomatoes
• Tomato sauce
• No-boil lasagna noodles
• Frozen corn
• Canned black beans
• Cooked, shredded pork – Omit the meat to make vegetarian. If you don’t have shredded pork, you can use shredded rotisserie chicken, cooked ground beef or turkey.
• Mexican blend cheese
• Cilantro and green onions – Use for garnish

How to Make Mexican Lasagna

• Combine salsa, cumin and tomatoes.
• Spread 1 cup of the sauce mixture in the bottom of the pan and top with three lasagna noodles.
• Spread half of the corn, beans and pork over the noodles.
• Sprinkle with 1 cup of cheese and top with about 1 cup of the sauce.
• Repeat layers once, in the same order.
• Top with remaining 3 noodles.
• Spread 1 1/2 to 2 cups of sauce over the noodles.
• Cover with foil and bake in preheated oven for 30 minutes or until sauce is bubbly.
• Let stand for 15 minutes, then slice and serve.
• Garnish with chopped cilantro and sliced green onions, if desired

Ingredient Substitutions for Tex-Mex Lasagna

• Salsa: Any salsa that you have on hand will work for this recipe.
• Frozen Corn: You could also use corn freshly cut off the cob or canned corn. If you use canned corn, make sure it is well drained so that the lasagna doesn’t end up too wet.
• Canned Black Beans: Kidney beans or pinto beans also work really well in this recipe.
• Shredded Pork: Shredded rotisserie chicken, cooked ground beef or cooked ground turkey could all be substituted for pork or it can be omitted all together for a vegetarian lasagna.
• Mexican Blend Cheese: Either mild or sharp cheddar will also work.

More Lasagna Recipes to Love

• Chicken Alfredo Lasagna
• Lazy Day Chicken Lasagna
• Zucchini Lasagna Roll-Ups
• Skillet Lasagna
• Vegetarian Spinach Lasagna
• Spicy Lasagna Soup
• Easy Traditional Lasagna

Continue to Content

Yield: 12

Tex-Mex Lasagna

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This Tex-Mex Lasagna is a delicious twist on traditional lasagna. It’s full of great south of the border flavor and couldn’t be easier to make.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups bottled salsa
• 2 tsp ground cumin
• 1 - 28 oz can diced tomatoes
• 2 - 8 oz cans tomato sauce
• cooking spray
• 9 no- boil lasagna noodles
• 2 cups frozen corn
• 2 - 15 oz cans black beans, rinsed and drained
• 2 cups cooked, shredded pork
• 3 cups shredded Mexican blend cheese
• chopped cilantro (optional)
• sliced green onions (optional)

Instructions

1. Preheat oven to 450 degrees.
2. Combine first 4 ingredients in a mixing bowl.
3. Spread about 1 cup of the sauce in the botttom of a 9x13 inch pan that's been coated with cooking spray.
4. Arrange 3 noodles over the sauce.
5. Top noodles with 1 cup of corn, half of the beans and 1 cup of pork.
6. Sprinkle with 1 cup of cheese and top with about 1 cup of the sauce.
7. Repeat layers once (noodles, corn, beans, pork, cheese, sauce).
8. Top with remaining 3 noodles.
9. Spread 1 1/2 to 2 cups of sauce over the noodles.
10. Top with remaining cheese
11. Cover with foil and bake in preheated oven for 30 minutes or until sauce is bubbly.
12. Let stand for 15 minutes, then slice and serve.
13. Top with chopped cilantro and sliced green onions, if desired.

Notes

Shredded, cooked chicken, cooked ground beef or cooked ground turkey can be substuted for the pulled pork. You can also omit the meat entirely for a vegetarian lasagna.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 740mgCarbohydrates: 37gFiber: 9gSugar: 5gProtein: 21g