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Mexican-Style Lasagna

Recipe photo courtesy of Christina Holmes

This Mexican casserole layered with tortillas has the heft of Italian lasagna and is just as tasty.

Source: Everyday Food, March 2005
Total Time Prep Servings

Ingredients

Directions

Variations

To make this recipe as Sarah does in her video, decrease the oven temperature to 375 and bake for 35 to 40 minutes.

Cook's Notes

The lasagna can be assembled up to 1 day in advance. Cover with foil and refrigerate. With dish still covered, increase initial baking time by 5 to 10 minutes.

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Reviews

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How would you rate this recipe?
138
  • choiceweb
    3 JUN, 2008
    This was quite good, I think it needs more then just one can of beans and would try black beans next time. It also needs more than one cup of salsa, but otherwise it is easy to make.
    Reply
  • sunnymessenger
    30 MAY, 2008
    really good...wasn't sure how it was gonna be but i was pleasantly surprised! It was great wih a dollop of sour cream on top.
    Reply
  • alyciae
    20 MAY, 2008
    This is a great meal--good for the vegetarian in the family, and hearty enough for everyone else. Yum Yum Yum!! I put in two cans of pinto beans, though. One can didn't seem like enough. I recommend doubling the recipe--great for leftovers or freezing.
    Reply
  • dxncraftygirl
    31 JAN, 2008
    I made this for dinner last night, the kids just loved it. They even went back for second serving. We have very busy afternoons and this a great meal to have ready. Yumm!
    Reply

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