MAKE-AHEAD MEXICAN LASAGNA
All your favorite south-of-the-border flavors in one easy layered lasagna that you can make ahead and freeze!!
Provided by Make-Ahead Meal Mom
Categories Freezer Meal Recipes
Time 1h20m
Number Of Ingredients 11
Steps:
- In medium skillet, brown ground beef together with salt and dry minced onions over medium-high heat until beef is no longer pink.
- Drain fat. Sprinkle taco seasoning over meat and add 1/2 cup water. Simmer until sauce thickens.
- Turn off heat. Add in black beans, corn, refried beans and salsa, and mix to combine. Set aside.
- Prepare a 9x13 aluminum pan or baking dish (or half size steam table tray, aluminum cake pan or roasting dish, etc.) by spraying liberally with non-stick cooking spray.
- Pour in half of the tomato sauce and spread it over the bottom of the pan.
- Layer two tortillas on top of the sauce, covering as much of the pan as you can.
- Add half of your meat mixture and gently spread over the tortilla layer.
- Sprinkle 1 cup of shredded cheese over the meat layer.
- Repeat one more layer of tortillas, meat mixture and shredded cheese (1 cup).
- Place your remaining two tortillas and then pour in the remaining tomato sauce and carefully spread it over the tortillas.
- Top with the last 2 cups of shredded cheese.
Nutrition Facts : Calories 487 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 25 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1281 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MEXICAN LASAGNA
This Mexican Lasagna recipe is rich, satisfying, comforting, flavorful, cheesy, saucy and plain scrumptious! To make this Mexican Lasagna recipe, juicy meat, creamy beans and sweet corn are enveloped in the BEST bold, smoky, quick and easy homemade enchilada sauce then layered between tender lasagna noodles, a creamy salsa verde spiked sour cream/cream cheese filling and both cheddar and Monterrey Jack cheese then baked to bubbling perfection to create a mountain of hot, meaty, cheesy, fiesta in each satisfying bite. This Mexican Lasagna recipe is always a crowd-pleaser, can be prepped in the morning and baked at night, made in mass quantities, and/or frozen for later for the ultimate make-ahead dinner. It also makes terrific leftovers - should you be so lucky.
Provided by Jen
Categories Main Dish
Time 1h45m
Number Of Ingredients 26
Steps:
- SOAK NOODLES: Place lasagna noodles in the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the filling - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
- PREP: Preheat oven to 350 degrees F. Lightly grease a deep 9X13-inch pan; set aside. Whisk together the flour and all Meat Filling seasonings (through cayenne pepper); set aside.
- COOK BEEF: Brown beef and onions in a Dutch oven or very large skillet until almost cooked through. Sprinkle in flour/seasonings mixture and cook for two minutes. Reduce the heat to low and stir in the tomato paste and garlic and cook for one minute.
- FILLING INGREDIENTS: Stir in chicken broth, diced tomatoes, green chiles, cocoa powder, sugar and cinnamon. Bring the sauce to a simmer and continue to simmer, stirring often, until thickened, 10-15 minutes. After the sauce has thickened, stir in beans, corn, olives and apple cider vinegar then remove from heat.
- CREAMY FILLING: Meanwhile, whisk all of the Creamy Filling ingredients together in a medium bowl, set aside. Combine cheeses in a separate bowl; set aside.
- ASSEMBLE: Spread 1 cup of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread ¾ cup Cream Filling evenly over top followed 1 cup combined cheeses. Repeat layers using two cups meat mixture, 4+ noodles, 3/4 Creamy Filling and 1 cup cheeses two more times for a total of 3 complete layers. To finish, top with remaining meat sauce followed by remaining cheese.
- BAKE: Cover the pan with foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake uncovered for an additional 20 more minutes or until the cheese is melted and casserole is heated through. Remove pan from oven and let stand 15 minutes before serving. Garnish with fresh tomatoes, olives, avocados, cilantro and sour cream if desired.
MAKE-AHEAD MEXICAN LASAGNA
Dinner is ready and waiting in the refrigerator with this make-ahead casserole. If you like food on the hot and spicy side, stir the jalapenos right into the tomato sauce mixture.
Provided by Chef mariajane
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook garlic, onion, ground beef, chili powder and cumin for 10 minutes until beef is browned and completely cooked.
- Drain if necessary.
- Stir in beans; set aside.
- Combine sour cream and flour until smooth; set aside. Combine tomato sauce and salsa; set aside.
- Place 1 1/2 tortillas in the bottom of lightly oiled 8 cup rectangular baking dish, overlapping slightly.
- Top with half each meat mixture, sour cream mixture and tomato sauce mixture.
- Repeat layers. Cover with plastic wrap and refrigerate for up to 24 hour.
- Bake in 350F oven for 30 minutes until bubbly. Top with cheese, olives, chips and jalapenos; bake for 5 minutes.
Nutrition Facts : Calories 563.6, Fat 27, SaturatedFat 13.2, Cholesterol 85.8, Sodium 978.5, Carbohydrate 49.7, Fiber 6.7, Sugar 4.6, Protein 30.9
MAKE-AHEAD LASAGNA
Looking for a classic Italian cuisine dinner? Then check out this cheesy beef lasagna casserole - a delicious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 8
Number Of Ingredients 15
Steps:
- Peel and chop the onion to measure 1/2 cup.
- In a 4-quart Dutch oven, cook the beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a large bowl; line strainer with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to Dutch oven; discard paper towels and any juices in the bowl.
- Into the beef, stir the parsley, basil, sugar, seasoned salt, tomatoes (with liquid), soup, tomato paste and water. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered 20 minutes.
- In an ungreased 13x9-inch (3-quart) glass baking dish, spread 2 cups of the sauce mixture. Top with 4 uncooked noodles. Spread half of the cottage cheese over noodles; spread with 2 cups sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 30 minutes. Remove foil; bake 30 to 40 minutes longer or until hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 11 g, TransFat 1/2 g
MEXICAN LASAGNA RECIPE - (4.6/5)
Provided by hanley89
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190 degrees C). In a large non stick skillet, add olive oil over medium heat , add onion and cooked until translucent, add turkey and brown, 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, black beans and corn 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. 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.
MAKE-AHEAD LASAGNA
This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. -Mary Grimm, Williamsburg, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 462 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 931mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.
MAKE-AHEAD MEXICAN LASAGNA FOR TWO
If you're cooking for two, this gooey Mexican casserole recipe may become your new fave. It makes two 2-serving lasagnas-one to eat, and one to freeze!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings or 2 lasagnas, 2 servings each
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Brown meat with peppers in large skillet; drain. Return meat mixture to skillet. Add VELVEETA, seasonings and water; stir. Cook 2 to 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans and tomatoes; cook 3 min., stirring occasionally.
- Line two 9x5-inch loaf pans with Reynolds Wrap® Heavy Duty Aluminum Foil, letting foil extend 6 inches over each side of pan. Spread 1/2 cup meat mixture onto bottom of each prepared pan; top with 2 tortilla halves and 1 cup of the remaining meat mixture. Repeat layers. Sprinkle with shredded cheese. Fold ends of foil over lasagna to cover lasagna. (If freezing for later use, use foil handles to remove lasagna from pan. Bring up foil sides. Double fold top and ends to seal packet. Freeze up to 3 months.)
- Bake lasagna 15 to 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 480, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 100 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 36 g
MEXICAN LASAGNA
My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.
Provided by Alyce Voorhees
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 447.3 calories, Carbohydrate 33.2 g, Cholesterol 78.8 mg, Fat 24 g, Fiber 4.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 898.8 mg, Sugar 5 g
THE BEST MAKE-AHEAD LASAGNA
This recipe comes from an America's Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I've made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla's No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I've tried. Make sure to use good quality canned tomatoes and don't be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can't find it (or in my experience, aren't willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor.
Provided by muncheechee
Categories < 4 Hours
Time 1h40m
Yield 1 Lasagna, 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
- Add the onions and cook until softened but not browned, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
- Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
- Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
- Bring to a simmer and cook until the flavors are blended, about 3 minutes.
- Season with salt and pepper to taste; set aside.
- FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
- TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
- Place 3 noodles in a single layer.
- Spread each noodle with 1/3 cup of the ricotta mixture.
- Sprinkle with 1 cup mozzerella.
- Spoon 1 cup of sauce evenly over the cheeses.
- Repeat layering twice more.
- Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
- TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
- TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.
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