Mexican Lasagna (+Video)
The Best Mexican Lasagna recipe is made with layers of pasta, ground beef, refried beans, shredded cheese and alfredo sauce.
A DELICIOUS MEXICAN LASAGNA RECIPE
This recipe for Mexican Lasagna has become a family favorite. I tweaked the recipe a few times and the recipe below is the winner. I think the addition of the alfredo cheese sauce really takes it over the top. Also, adding refried beans to the ground beef makes it super easy to layer on the noodles.
FREQUENTLY ASKED QUESTIONS:
Yes, Mexican lasagna can be made ahead of time, covered and stored in the refrigerator or freezer until ready to bake. It can be assembled and refrigerated for up to 2 days before baking, or it can be fully cooked and frozen for up to 3 months.
This can be made with tortillas instead of lasagna noodles but I think the lasagna noodles ended up being our favorite. It slices up easier as well.
They can be found near all the other lasagna noodles. Just make sure the package states “oven ready”. This means you don’t have to boil them first.
Yes, Mexican lasagna can be made vegetarian by substituting the meat with plant-based protein sources such as beans or tofu. Or a meat substitute like impossible meat.
Place the remaining slices in an airtight container and refrigerate for up to 4 days. You can also freeze the leftovers for up to 3 months. To reheat, place the Mexican lasagna in the oven or microwave until heated through
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- taco seasoning
- canned refried beans
- oven-ready lasagna noodles
- mild salsa
- jarred alfredo sauce (or queso sauce)
- Mexican blend shredded cheese
HOW TO MAKE MEXICAN LASAGNA:
In a large skillet over medium heat, brown ground beef. Drain excess grease. Place back into the skillet. Over medium heat, add water and taco seasoning and stir. Then stir in refried beans. Mixture will be very thick.
Once refried beans have softened and mixture is combined, turn off heat.
Preheat oven to 350f degrees. Spread about 1/4 cup of salsa into the bottom of a 9×13 baking dish.
Place a single layer of lasagna noodles on top of salsa (I used about 3 noodles). Evenly spread a third of the ground beef mixture on top of the noodles.
Then evenly spread a third of the alfredo sauce on top of ground beef.
Then sprinkle about 1/2 cup of shredded cheese. Next, dollop about 1/4 cup of salsa on top.
Continue these steps two more times (lasagna noodles, ground beef mixture, alfredo sauce, salsa and cheese). You’ll have three layers. The final layer of lasagna noodles will probably need about 4 noodles (casserole dishes tend to be wider at the top.
Cover with aluminum foil and bake for about 35-45 minutes. Allow to cool for about 10 minutes before serving (trust me on this – it will make slicing much easier!)
Slice and serve!
Top individual servings with sour cream, sliced green onions or whatever taco toppings you prefer!
CRAVING MORE RECIPES?
Originally published: August 2017
Updated and republished: February 2023
Mexican Lasagna (+Video)
- 1 pound ground beef
- 1 cup water
- 1 ounce packet taco seasoning
- 16 ounce can refried beans
- 16 ounce jar mild salsa
- 10 lasagna noodles
- 14 ounce jar alfredo sauce (or queso sauce)
- 2 cups Mexican blend shredded cheese
- sliced black olives,sliced green onions, taco sauce, sour cream
- In a large skillet over medium heat, brown ground beef. Drain excess grease. Place cooked beef back into the skillet.
- Over medium heat, add water and taco seasoning and stir.
- Then stir in refried beans. Mixture will be very thick. Once refried beans have softened and mixture is combined, turn off heat.
- Preheat oven to 350f degrees. Spread about 1/4 cup of salsa into the bottom of a 9×13 baking dish.
- Place a single layer of lasagna noodles on top of salsa (about 3 noodles – depending on size of your oven-ready lasagna noodles).
- Evenly spread a third of the ground beef mixture on top of the noodles.
- Then evenly spread a third of the alfredo sauce on top of ground beef.
- Next, dollop about 1/4 cup of the salsa on top.
- Then sprinkle about 1/2 cup of shredded cheese.
- Continue these steps two more times (lasagna noodles, ground beef mixture, alfredo sauce, salsa and cheese.)
- Cover with aluminum foil and bake for about 35-45 minutes.
- Allow to cool for about 10 minutes before serving. This will make it easier to slice.
- Slice and top individual servings with sour cream, sliced green onions or whatever taco toppings you prefer!
- This can be made with tortillas instead of lasagna noodles but I think the lasagna noodles ended up being our favorite. It slices up easier as well.
- Make sure to use the oven ready lasagna noodles or else you’ll need to cook the noodles first.
- Instead of Alfredo sauce you can use queso cheese dip.
- My favorite way to top this is with sour cream, sliced green onions and diced tomatoes.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I have made 3 times, with Barilla gluten free lasagna. I did parboil the noodles the last 2 times. It is a brilliant recipe we all love it. Gets eaten too fast to make it into the freezer. Have put avocado on top.
Was wondering if wanted to make extra to freeze, would it be better to freeze before baking or after baking? Thanks Deborah
Can you use black bean and add something else?We are not fans of refried beans.
You could certainly use black beans and just skip the refried beans. I just add them in for flavor so you can substitute for another favorite bean.
I made this yesterday and it was delicious. My husband made me a recipe book and I have many of your recipes in it. I look forward to getting your emails.
We ate ourselves sick last night! So delicious! Wouldn’t change a thing!
I would like to get your other recipes
this looks so good! thanks!
I love to make foods like this and my whole family certainly enjoys them. 🙂 Your recipe looks wonderful!
You’re so clever to come up with this amazing flavor combo. We would LOVE it for sure. Love those no-boil noodles too. So glad I saw this. Pinning to make soon.
Hope you love it Mrs. B!!
Have to try this–it sounds SO GOOD!!
Can you freeze this? It would be great to have on hand if it could be frozen.
Marlene – you sure can!
Marlene – you sure can!
Ooohhh, this looks AMAZING! So, I’m old school and have never used “oven-ready” noodles. Do you preboil them or just use them hard? I’ve had terrible luck with recipes that call for “raw” noodles.
Hi Stacy – you can see a picture of them up there in the ingredient photo. 🙂 You’ll find them with all of the other lasagna noodles in the grocery store. They don’t need any boiling at all. That’s what is awesome about them! They come in different shapes and sizes depending on the brand but they will all work for this recipe. 🙂
Ok, I made this for dinner tonight and the hubs and I almost ate ourselves sick it was so good!
You can buy the ones that don’t have to be cooked, but you can use reg. lasagna noodles. I cooked for 35 years, you really don’t need to cook. I hope this help’s