This Mexican-inspired lasagna is a delightful fusion of flavors, combining rich, cheesy layers with a spicy tomato sauce and ground beef. It’s a hearty and comforting dish that’s perfect for a family dinner or a weeknight meal.
Ingredients:
For the Lasagna:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (10.75-ounce) can Rotel tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 12 lasagna noodles, cooked according to package directions
- 16 ounces ricotta cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions:
- Prepare the Meat Sauce:
- Brown the ground beef in a large skillet over medium heat. Drain off any excess grease.
- Add the onion and garlic to the skillet and cook until softened.
- Stir in the crushed tomatoes, tomato sauce, Rotel tomatoes, chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish.
- Layer lasagna noodles, ricotta cheese, and a generous amount of meat sauce. Repeat layers until all ingredients are used, ending with a layer of cheese.
- Bake:
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the lasagna rest for 10 minutes before serving.
Tips:
- For a spicier lasagna, increase the amount of cayenne pepper or add a few jalapeños to the meat sauce.
- To make this dish ahead of time, assemble the lasagna and refrigerate it overnight. Bake as directed, adding an extra 10-15 minutes to the baking time.
- Serve with a side of garlic bread or a green salad.
Enjoy your homemade Mexican lasagna!