Mexican Lasagna Recipe
A zingy & zesty mexican lasagna recipe that you'll LOVE, amigo!
Mexican Lasagna Recipe Ingredients
1 packet 'instant' lasagna noodle sheets
400g tomatoes (fresh or canned), diced
400g minced beef
400g kidney beans (canned is cool)
400g corn kernels (frozen is fine)
400g ricotta cheese
2 avocados, sliced
1 large onion, diced
1 lime, juiced
1 cup water
1 packet of taco seasoning mix
dried crushed chilli, to taste
2 cups Parmesan or Romano cheese
Mexican Lasagna Recipe Directions
In a large frying pan, cook the minced beef and onion until the meat has browned.
Stir in the tomatoes, kidney beans, corn kernels, taco seasoning mix, lime juice and chilli (optional and to taste).
Allow to simmer - uncovered - for 15 minutes, stirring occasionally. (You may need to add some water if the mixture looks like it's drying out.)
In the bottom of a large baking dish, spread about a cup of the meat, corn & kidney bean mixture across the bottom.
Place a layer of the 'instant' lasagna noodles over the meat mixture, trying not to have the noodles overlap (you may need to do a bit of trimming, depending on the size of your baking dish).
Cover the noodles with half of the remaining meat, corn & kidney bean mixture.
Then arrange a layer using half the sliced avocado on top of the mixture.
Cover the avocado with half of the ricotta cheese.
Sprinkle about half of the Parmesan or Romano cheese on top.
Arrange another layer of lasagna noodle sheets, again trying to make sure that they don't overlap.
Add a layer using MOST of the last half of the meat, corn & kidney bean mixture (just reserve about a cup for the a final thin layer).
Arrange a layer using the last of the sliced avocado on top of the meat mixture.
Use the last of the ricotta cheese to spread on top of the avocado layer.
Sprinkle some Parmesan or Romano cheese on top (ensuring that there's a little bit left for the end).
Spread out a final layer of lasagna noodle sheets.
Use the very last of the meat and spread it thinly over the top of the lasagna noodle sheets.
Use the last of the Parmesan cheese to sprinkle over the very top of your Mexican Lasagna.
Cover the lasagna with aluminium foil and bake at 350 degrees F for 45 minutes.
Take the aluminium foil off, and bake - uncovered - for a further 10 minutes, or until the cheese on top has browned.
Allow your zingy & zesty Mexican lasagna to rest for 10 minutes before cutting and serving.