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Mexican Style Lasagna

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Let your taste buds do the hat dance with this packed-with-a-punch lasagna.

Let your taste buds do the hat dance with this packed-with-a-punch lasagna.


1 pound lean ground beef, or ground turkey1 (15 ounce) can black beans, rinsed and drained2 cans Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz or 3 cans Red Gold Tomato Love® Original Diced Tomatoes + Green Chilies 10 oz2 (10 ounce) cans enchilada sauce1 envelope taco seasoning mix3/4 cup water1 (16 ounce) box traditional lasagna noodles1 (15 ounce) carton low fat ricotta cheese3 cups shredded Mexican blend cheese1/2 cup shredded cheddar cheese1/4 cup cornmeal


  • Preheat oven to 350° F. In a large skillet, cook ground beef over medium heat until so longer pink; drain well. Stir in beans, diced tomatoes, enchilada sauce, taco seasoning and water; stir to combine.
  • Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ of Mexican blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle top with cheddar cheese and corn meal.
  • Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
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