Mexican Lasagna Recipe


  • Mexican Salsa Verde (see recipe)
  • Mexican Salsa Roja (see recipe)
  • 2 Tablespoons Olive Oil
  • 1 to 1-1/2 pounds Ground Beef
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Cayenne Pepper
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste
  • 2 Tablespoons Olive Oil
  • 1/2 Cup White Onion, coarsely chopped
  • 2 Garlic Cloves, minced
  • 12-15 Small Mushrooms, washed and sliced
  • 2 Small Zucchini, sliced
  • 1/2 Teaspoon Dried Oregano, crushed
  • 1/4 Cup Fresh Cilantro, chopped
  • 2 Cups Bayo Beans plus 1/2 Cup Liquid from Bayo Beans or water (see recipe)
  • 2 Tablespoons Butter or Olive Oil
  • 12-24 Fresh Corn Tortillas (depending on tortilla size)
  • 1/4 Cup Vegetable Oil
  • 3-4 Cups Shredded Manchego Cheese (Monterey Jack, Mozzarella, and/or Cheddar can also be used)
  • Sour Cream, optional
  • Avocado, optional


Prepare the salsa verde and salsa roja (see recipes) and set aside.

Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. Break up the ground beef in the skillet and season with the cumin, cayenne, black pepper, and salt.

Thoroughly brown the meat, then transfer to a plate.

Discard the remaining liquid and add 2 tablespoons olive oil to the skillet set over medium heat. Add the onion and cook until translucent.

Add the garlic, mushrooms, zucchini, and oregano, and sauté until tender, about 5 minutes.

Add the cilantro and cook another minute or two. Set aside.

In a skillet set over medium heat, melt the 2 tablespoons butter or olive oil. Add the bayo beans and mash them gently with a potato masher.

Add the 1/2 cup of liquid from the beans (or water) so the mashed beans will be easier to spread. Remove from heat and set aside.

In small skillet set over medium-high heat, add about 1/4 cup vegetable oil. When hot, add a tortilla and cook about 5-10 seconds on one side, then flip and cook another 5-10 seconds. The tortilla should be softened and slightly crisp on the edges, but not too crisp.

Place it on a plate lined with paper towels, and repeat the process with all the tortillas.

Preheat oven to 350 degrees Fahrenheit and lightly grease a 13-inch x 9-inch baking dish.

Arrange the ingredients so it will be easy to put the lasagna together: tortillas, salsa roja, beans, meat, mushroom-zucchini mixture, salsa verde, and cheese.

Place 4 to 6 tortillas in one layer on the bottom of the greased baking dish (they’ll overlap slightly).

Spread about half of the salsa roja over the tortilla layer.

Then spread half of the beans.

Follow with half of the meat.

Now add all of the mushroom-zucchini mixture.

Next spread half of the salsa verde.

Spread between a third to a half of the shredded cheese over the salsa.

Layer 4 to 6 tortillas over the cheese.

Follow with the rest of the salsa roja.

Next, add the rest of the beans.

Add the remainder of the meat. (And throw on some more cheese as desired.)

Layer 4 to 6 more tortillas on top.

Spread most, or the remainder, of the salsa verde on the tortillas.

Finally, add the rest of the cheese.

Bake the lasagna for 30-35 minutes until heated through and bubbling.

Remove from oven and let stand 10-15 minutes before serving.

Serve with sour cream, sliced avocado, and additional fresh cilantro, if desired.

Bon appetit!

Recipe posted by Lindsay

One Response to “Mexican Lasagna Recipe”

  1. […] Mexican Lasagna Recipe | Lasagna MexicanaDec 21, 2010 … A definite crowd pleaser! Multiple mouthwatering layers of fresh ingredients add up to a one-of-a-kind dish. No Comments 1165 […]

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