Layered Mexican Lasagna Recipes

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

FAVORITE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

MEXICAN LASAGNA LITE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. Stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. Simmer turkey mixture until thickened, about 5 minutes. Stir in chopped green chilies and remove from heat.
• Spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. Spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. Top with another 2/3 cup enchilada sauce and 4 more tortillas. Firmly press down on tortillas to compact the layers beneath.
• Repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce onto tortillas. Top with remaining 4 tortillas; press down as before. Finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
• Bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

LAYERED TORTILLA LASAGNA

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
• Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
• Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
• Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

"LAYERED" MEXICAN LASAGNA

Steps:

• Thoroughly cook ground beef and warm up can of beans. Drain out the excess grease from beef and mix beef with about a fourth of your container of salsa or add salsa to your own preferences. You will need a pan to bake your lasagna in...at least one that can fit your tortillas.
• Preheat oven to 350 degrees F. Spread half of beef in bottom of your pan, cover with 2 tortillas. Spread all of your beans on the tortilla, cover with 2 more tortillas. Cover tortillas with about half your cheese or less if you prefer. Cover cheese with 2 more tortillas. Cover tortillas with the rest of your beef, and cover with two more tortillas. (Optional: Cover layer with the rest of salsa or as much as you want to put on there and cover with two more tortillas.) Cover this last layer with cheese.
• Put into oven for 15 minutes. Let it stand for 5 minutes, and dig in!

TEN-LAYER LASAGNA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
• Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
• Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
• Remove from the oven, let stand for at least 5 minutes and then cut and serve.

THE BEST LAYERED LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
• Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
• In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
• In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
• Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
• Enjoy!

CHEESY LAYERED MEXICAN BAKE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
• In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
• Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
• Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.