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The Best Mexican Lasagna Ever

© Allison Huller McAlister

Searching through my vast library of cookbooks one day, I came upon a recipe that combines the idea of classic Italian lasagna with the flavor of the Southwest. A Mexican-style lasagna sounded perfect for my family.

Like any lasagna, this one takes some time to prepare. Be assured that the effort is well worth it. This scrumptious pasta earned the coveted five-star rating from all of us, my kindergartener included. She loved it for the cheese, noodles and corn, so she said. My husband thought it was great and summed it by saying that he loves Mexican and he loves lasagna, naturally he loves Mexican lasagna. This is absolutely the best Southwestern-style/Mexican lasagna we’ve ever had. Another contender makes its way into the permanent rotation of McAlister family favorites.

I’d suggest a tossed salad and perhaps some garlic bread as accompaniments to this satisfying main course. I hope your family enjoys this meal as much as mine did.

Have a good week and good eating!
Allison

Southwest Lasagna

Makes 12 servings

Ingredients:
9 uncooked lasagna noodles
1 lb. lean ground beef
1 (1.25 oz.) pkg. taco seasoning mix
¾ cup water
1 (15 oz.) container ricotta cheese
1 (4.5 oz.) can chopped green chilies
2 eggs
1 (26-30 oz.) jar spaghetti sauce
2 tsp. cumin
1 (10 oz.) pkg. frozen yellow corn
1 (15 oz.) can black beans, rinsed and drained
3 cups (12 oz.) shredded Monterey Jack cheese

Preparation:
Heat oven to 375°F. Spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well. Meanwhile, in a large skillet over medium-high heat, brown ground beef until thoroughly cooked. Drain. Add taco seasoning mix and water; simmer 5 minutes or until thickened. In a small bowl, combine ricotta cheese, green chilies and eggs; mix well. In a medium bowl, combine spaghetti sauce and cumin; blend well. To assemble, place 3 lasagna noodles over bottom of sprayed baking dish. Spoon and spread 1/3 of the ricotta mixture over noodles; top with 1/3 each of beef mixture, corn, beans, sauce and cheese. Repeat layers 2 more times. Bake at 375°F for 40 to 50 minutes or until thoroughly heated. Place cookie sheet or foil on rack below lasagna to catch any spills. Let stand 10 minutes before serving.

Make-Ahead Directions: Prepare recipe as directed above except omit Monterey Jack cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F for 1 hour and 40 minutes. Uncover; sprinkle with Monterey Jack cheese. Bake an additional 20 minutes or until mixture is thoroughly heated.