Easy Mexican Lasagna
Veal mexican lasagna plated with tomatoes and rest of lasagna in the background

Easy Mexican Lasagna

This Mexican lasagna is so easy and can be prepared in a pinch. The great Mexican flavor and cheesiness takes this dish to the top of the list! The entire family will enjoy the classic, comforting flavors of a cheesy Italian lasagna with a Mexican twist and the delicious taste of veal!
While there is no “traditional” number of layers for a lasagna, most lasagnas have between three to four layers. Pile those layers up to your content! Sometimes in Mexican lasagna tortillas are used instead of noodles, use whatever you want when you try this delicious recipe!
Don’t forget, leaving your lasagna uncovered in the oven may cause it to dry out. Adding foil will prevent dry meat and for the last five minutes remove the foil so the top can brown. If the top still looks pale, turn on the broiler to help seed up the process.
Recipe, Photography and Video developed by Holly Sanders at Taste and See

Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
1 hour and 20 minutes



  • 1 TBS extra-virgin olive oil
  • 1 pound ground veal
  • 2 TBS chili powder
  • 2 teaspoons oregano
  • 1 TBS smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 3 ounces tomato paste
  • 16 ounces salsa
  • 8 ounces tomato sauce
  • 2 cups frozen corn kernels
  • 1 (14-ounce) can black beans, drained and rinsed
  • 3 TBS fresh cilantro, chopped
  • 2 cups chicken stock
  • 10 quick cook lasagna noodles (or regular just follow instructions on package)
  • 3 cups (12 ounces) shredded cheddar cheese, or pepper jack or Monterey jack (or do a combination of these) (divided)
  • 2 scallions, fine chopped, for garnish
  • 2 TBS chopped cilantro for garnish
  • 2 TBS chopped tomatoes for garnish

Cream Cheese Mixture

  • 8 ounces cream cheese
  • 4 ounces Greek yogurt (or sour cream)
  • 4 ounces shredded cheddar cheese (or Pepper Jack or Monterey Jack, or a combination)
  • 3 TBS cilantro


  1. Preheat the oven to 375 degrees F.
  2. Heat a large skillet over medium-high heat. Add 1 TBS olive oil, then add veal and season with chili powder, cumin, oregano, smoked paprika, salt and pepper. Cook the meat until it’s no longer pink about 5 minutes.
  3. Add the onion and stir and cook 3-4 minutes.
  4. Add the garlic and stir and cook 1 more minute.
  5. Add the tomato paste, salsa, tomato sauce, black beans, corn, and chopped cilantro, and stir.
  6. Heat the mixture through, 2 to 3 minutes. Add the chicken stock and bring to a simmer and cook for 10 minutes.
  7. Coat a 9×13 baking dish with cooking spray or olive oil.
  8. Build lasagna in layers of 2 cups of meat mixture, then 5 pasta noodles across, then half of the cream cheese mixture, then 1 cup of the shredded cheese.
  9. Next, repeat again with 3 cups of meat, 5 pasta noodles across, the other half of the cheese mixture, and 1 cup shredded cheese.
  10. Finally, add 3 cups of the meat mixture and cover with 1 cup of shredded cheese.
  11. Spray cooking spray on the underside of a sheet of tin foil and cover the lasagna. Bake for 50 minutes covered and 5 more uncovered. The sauce should be bubbling around the edges of the pan.
  12. Let stand 10 minutes then top with the scallions, cilantro, chopped tomatoes and serve.

For The Cream Cheese Mixture

  1. Soften the cream cheese so it’s easy to stir.
  2. Add the Greek yogurt, shredded cheese and cilantro and stir until it’s combined. Then set aside.

Recipe Video