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Tex-Mex Lasagna - A South of the Border Recipe

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4 from 4 reviews

This Tex-Mex Lasagna is a flavorful fusion dish combining traditional Italian lasagna layers with vibrant Mexican-inspired ingredients. Featuring no-boil noodles, a zesty tomato and salsa sauce, black beans, corn, shredded pork, and a melty Mexican cheese blend, it's an easy, satisfying meal perfect for family dinners or gatherings.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Sauce Mixture

  • 1 ½ cups bottled salsa
  • 2 tsp ground cumin
  • 1 - 28 oz can diced tomatoes
  • 2 - 8 oz cans tomato sauce

Lasagna Layers

  • 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

Optional Garnishes

  • chopped fresh cilantro
  • sliced green onions

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the lasagna layers.
  2. Prepare the Sauce: In a mixing bowl, combine the bottled salsa, ground cumin, diced tomatoes, and tomato sauce. Mix well to create a flavorful Tex-Mex sauce.
  3. Prepare the Baking Dish: Spray a 9x13 inch baking pan lightly with cooking spray to prevent sticking and ensure easy cleanup.
  4. First Sauce Layer: Spread about 1 cup of the prepared sauce evenly on the bottom of the pan to form the base layer.
  5. Layer Noodles: Arrange 3 no-boil lasagna noodles over the sauce layer, making sure they cover the entire surface.
  6. Add Filling: Evenly distribute 1 cup of frozen corn, half of the rinsed and drained black beans, and 1 cup of shredded pork over the noodles.
  7. Cheese and Sauce: Sprinkle 1 cup of shredded Mexican blend cheese over the filling and then top it with about 1 cup of the sauce mixture.
  8. Repeat Layers: Repeat the layering process once more by adding noodles, corn, beans, pork, cheese, and sauce in the same order.
  9. Top Noodles Layer: Place the remaining 3 lasagna noodles on top of the second set of layers.
  10. Final Sauce Spread: Spread 1 ½ to 2 cups of sauce evenly over the top noodles to coat them thoroughly.
  11. Finish with Cheese: Sprinkle the remaining shredded cheese over the sauce-covered noodles for a golden, melty topping.
  12. Bake: Cover the pan tightly with aluminum foil and bake in the preheated oven for 30 minutes, or until the sauce is bubbly and the cheese is melted.
  13. Rest: Remove the lasagna from the oven and let it stand for 15 minutes to settle and make slicing easier.
  14. Garnish and Serve: Optionally top with chopped fresh cilantro and sliced green onions to add fresh flavor before serving.

Notes

  • For best flavor, use freshly shredded Mexican blend cheese rather than pre-shredded, which often contains anti-caking agents.
  • If you prefer a spicier dish, add chopped jalapeños or a dash of hot sauce to the sauce mixture.
  • This lasagna can be assembled ahead of time and refrigerated before baking; just add extra baking time if cooking from cold.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • To make this dish vegetarian, omit the shredded pork and add extra beans or sautéed vegetables such as bell peppers and zucchini.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex

Find it online: https://recipesvibe.com/tex-mex-lasagna-a-south-of-the-border-recipe/