Guest Recipe: Mexican Lasagna

by Allison @ Alli 'n Son on July 31, 2011

I love meals that can be prepared ahead of time, say, for instance, if there’s a baby on the way and you need some freezer meals to feed you, when you forget to feed yourself. Not that I know anything about that. Today’s guest blogger, Emily, is sharing a drool-worthy recipe that I just can not wait to try. I wonder if she’ll bring some to me?

Hey everyone! I’m Emily from So Domesticated and so happy to be guest posting here on Alli-n-Son!

I love popping in here and reading Miss Alli’s blog…… especially on Friday! All those goodies linked up for Sweet Tooth Friday have me drooling. Every. Single.Time. Yep, I have quite the sweet tooth. For today though, I have a savory dish to share with all of you. It’s easy to put together and can definitely be made ahead of time. What is this savory, easy to put together dish, you ask?

Mexican Lasagna…

… yep, two different cuisines melded into one… and what do you get? Deliciousness, that’s what. So, please make this dish and I promise you will be very happy!


Mexican Lasagna


  • 1 Container (15 Oz.) Part Skim Ricotta Cheese
  • 1/3 Cups Parmesan Cheese
  • 1 Egg
  • 1 Tablespoon Vegetable Oil
  • 1 Pound Ground Beef
  • 1 small Onion, Chopped
  • 1 Packet (1.25 Oz.) Taco Seasoning Mix
  • 1/2 Teaspoon Season Salt
  • 1 Teaspoon Chili Powder, or To Taste
  • 1 Teaspoon Dried Basil, Divided
  • 1 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper, plus a Pinch
  • 1 Can (8 Oz.) Tomato Sauce
  • 1 Can (14.5 Oz.) Diced Tomatoes
  • 1/2 Cup Water
  • 10-12 Corn Tortillas
  • 10 Oz. Monterey Jack Cheese, Grated


  1. Preheat your oven to 350 degrees (F.)
  2. In a medium sized bowl, mix the ricotta, parmesan cheese, 1/2 teaspoon of dried basil, and a pinch of pepper; cover and set aside in the refrigerator.
  3. In a large pot or Dutch oven, heat the vegetable oil and add the ground beef, chopped onion, taco seasoning mix, season salt, chili powder, remaining basil, salt, and remaining pepper. Cook until the ground beef has browned and the onion is soft. Drain if necessary and return to the heat.
  4. Add the tomato sauce, diced tomatoes, and water. Combine and heat through.
  5. Next, in a 13x9 baking dish, begin the layering process. Start by evenly layering half of the meat mixture, 5-6 corn tortillas, half of the ricotta mixture, then half of the cheese. Repeat with the last of the ingredients in this order.
  6. Cover with foil and bake for 45-60 minutes or until bubbly, removing the foil the last 10 minutes of baking.


You can assemble the lasagna early in the day or the night before, cover, and store in the refrigerator until ready to bake.

Did you know that you can save my recipes in your very own recipe box, courtesy of ZipList? Just click on the link above, under "recipes" to get started. Want to learn more? Hop on over to read about this awesome new feature.

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: It's a Blog Party, Tip Junkie, Get Your Craft On, Lil' Luna Wednesdays: Works for Me Wednesday Thursdays: It's a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays, Chic & Crafty Party, Transformation Thursday, Sweet Treats Thursday Fridays: I'm Loving It, Foodie Friday, Simply Designing, Show and Tell Friday Saturdays: Sweets for a SaturdayPositively Splendid, Saturday Nite Special Sundays: Nifty Thrifty Sunday, Sundae Scoop Party, The Sunday Showcase Party

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1 Chels R. August 1, 2011 at 1:10 am

You had me with Mexican meets Italian! Sounds delish!

2 kitchen flavours August 1, 2011 at 6:23 am

Hi, Emily, Your Mexican Lasagna sounds great! Meals like this than can be prepared in advance is definitely a plus! Thanks for sharing!
Hi Alli, how are you and baby doing? Take care!

3 Allison @ Alli 'n Son August 10, 2011 at 7:31 am

We are doing great! A little sleepy but that’s to be expected.

4 Kitchen Belleicious August 1, 2011 at 7:23 am

Amazing! I love lasagna and I love mexican so this is a perfect dish! Wonderful idea and something you can make in advance.

5 Aimee @ ShugarySweets August 1, 2011 at 7:37 am

Looks delish. Thank you for sharing!!

6 carolinaheartstrings August 1, 2011 at 11:30 am

That looks just terrific. I love Mexican food in any variety.

7 Emily@SoDomesticated August 1, 2011 at 1:12 pm

Thanks for the nice comments and thank you Alli for having me!

8 Allison @ Alli 'n Son August 10, 2011 at 7:31 am

You are so welcome Emily! Thank you for helping out.

9 Sue August 1, 2011 at 4:20 pm

I know for sure that we would love this at my house! Comfort food! :)

10 Jihane @Sinful Sundays August 2, 2011 at 8:26 pm

So cheesy and creamy looking! I want this now!

11 sherri lynn @ life of a wife August 3, 2011 at 8:12 am

This sounds so good! I love anything Mexican :)

12 Lisa@BlessedwithGrace August 3, 2011 at 10:30 am

This lasagna sounds great!!!! Thanks for sharing and linking up to TMTT.

13 savannah@hammocktracks August 3, 2011 at 1:53 pm

This looks delicious. I wish you would consider including it in my Ground Beef Party Blog Hop. I really can’t wait to try this.

14 Pattie @ Olla-Podrida August 3, 2011 at 8:38 pm

Gosh this does sound good. And a make ahead meal, gotta love that!

15 Angie August 5, 2011 at 10:30 am

ooo Mexican Lasagna!! I was just looking for some new freezer meals!

16 Trish Southard August 5, 2011 at 3:05 pm

I’m so psyched I actually have all the ingredients on hand… I love mexican food but never try it at home… thanks for spurring me on.

17 Allison @ Alli 'n Son August 10, 2011 at 7:32 am

Did you have a chance to make it? What did you think?

18 Miz Helen August 6, 2011 at 3:58 pm

Your Mexican Lasagna looks like a great dish that we would really enjoy. I really like this recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon! Hope you are having a great week end.
Miz Helen

19 Haley August 8, 2011 at 8:53 am

This looks delicious! Thanks for sharing!

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