Mexican Lasagna

Health score
11%
Mexican Lasagna
80 min.
8
382kcal

Suggestions


Are you ready to spice up your dinner routine? Look no further than this delightful Mexican Lasagna! Combining the comforting layers of traditional lasagna with the bold flavors of Mexican cuisine, this dish is sure to become a family favorite. With its hearty filling of lean ground beef, zesty salsa, and creamy ricotta cheese, each bite is a fiesta for your taste buds.

This recipe is not only delicious but also easy to prepare, making it perfect for busy weeknights or casual gatherings with friends. In just 80 minutes, you can create a satisfying meal that serves up to eight people, ensuring there's plenty to go around. The vibrant colors and enticing aromas will have everyone eagerly anticipating dinner.

Whether you're looking for a filling lunch, a main course for dinner, or a dish to impress your guests, this Mexican Lasagna fits the bill. Plus, with a balanced caloric breakdown, you can indulge without the guilt. So gather your ingredients, preheat your oven, and get ready to enjoy a unique twist on a classic favorite that will leave everyone asking for seconds!

Ingredients

  • 10  lasagne pasta sheets uncooked
  • pound ground beef lean
  • 0.5 cup onion chopped
  • 0.3 cup cilantro leaves fresh chopped
  • teaspoon to 5 chilies red
  • 15 ounces ricotta cheese 
  • 24 oz salsa 
  • ounces monterrey jack cheese shredded

Equipment

  • frying pan
  • oven
  • baking pan

Directions

  1. Heat oven to 375°F. Cook and drain noodles as directed on package.
  2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches.
  4. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa.
  5. Sprinkle with Monterey Jack cheese.
  6. Bake uncovered 35 to 40 minutes or until hot.
  7. Let stand 10 minutes before cutting.

Nutrition Facts

Calories382kcal
Protein28.89%
Fat34.8%
Carbs36.31%

Properties

Glycemic Index
25
Glycemic Load
11.2
Inflammation Score
-6
Nutrition Score
16.97695646597%

Flavonoids

Isorhamnetin
0.5mg
Kaempferol
0.06mg
Quercetin
2.29mg

Nutrients percent of daily need

Calories:381.92kcal
19.1%
Fat:14.73g
22.67%
Saturated Fat:8.51g
53.2%
Carbohydrates:34.59g
11.53%
Net Carbohydrates:31.74g
11.54%
Sugar:4.85g
5.39%
Cholesterol:74.88mg
24.96%
Sodium:727.83mg
31.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.52g
55.04%
Selenium:42.57µg
60.82%
Phosphorus:355.96mg
35.6%
Zinc:4.61mg
30.75%
Vitamin B12:1.57µg
26.14%
Calcium:254.76mg
25.48%
Vitamin B3:4.76mg
23.78%
Vitamin B6:0.47mg
23.58%
Manganese:0.44mg
22.18%
Vitamin B2:0.3mg
17.79%
Potassium:580.17mg
16.58%
Vitamin A:793.67IU
15.87%
Iron:2.5mg
13.9%
Magnesium:54.73mg
13.68%
Fiber:2.84g
11.38%
Copper:0.22mg
11.08%
Vitamin E:1.35mg
8.99%
Vitamin B5:0.85mg
8.46%
Vitamin B1:0.1mg
6.6%
Vitamin K:6.39µg
6.09%
Folate:23.82µg
5.96%
Vitamin C:3.39mg
4.11%
Vitamin D:0.25µg
1.65%