Easy Mexican Lasagna

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This easy Mexican Lasagna is the perfect game day recipe. Serve it anytime you need to feed a crowd! Keep reading for the simple recipe.

When it comes to game day, I’m all about the food. You can usually find me stationed near the buffet table nibbling my way through each delicious dish.

One thing I especially gravitate toward is Mexican food. I just love those warm, spicy flavors … who doesn’t?

This easy Mexican Lasagna is a fun twist on the Italian classic. It’s filled with layers of a savory veggie-bean mixture and creamy ricotta cheese. Corn tortillas replace the lasagna noodles.

Instead of making my own sauce, I kept things super simple and used Pace® Picante Sauce.

I love the genuine southwest flavor of Pace® Salsas and Picante Sauces. Of course, it’s delicious served with chips, but I also love using it to kick up the flavor in my favorite dishes. I choose a medium picante sauce, but Pace® Salsas and Picante Sauces come in a variety of textures and heat levels, so use your favorite for this recipe.

If you are serving this dish for a party or on a busy week night, you can prepare and assemble everything ahead of time. Then, simply follow the baking directions before serving. Add your favorite toppings, and it’s time to eat!

This easy Mexican Lasagna is sure to become your favorite game day recipe. Serve it anytime you need to feed a crowd!

Easy Mexican Lasagna

Yield: Makes 9 to 12 servings

Easy Mexican Lasagna

Ingredients

For Vegetable Filling:

2 tsp. extra virgin olive oil
1 medium onion, diced
2 small zucchini, chopped
2 garlic cloves, minced
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. crushed red pepper flakes
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz.) can diced tomatoes and green chilies
1 cup frozen corn

For Ricotta Filling:

1 (16-oz.) container ricotta cheese
1 cup Mexican blend shredded cheese
1 large egg
1 garlic clove, minced
1 tsp. salt
1/4 tsp. pepper

For Assembly:

nonstick cooking spray
1 (24-oz.) jar Pace® Picante Sauce
20 corn tortillas
1 cup Mexican blend shredded cheese

For Serving:

cilantro, green onions, black olives, avocado, sour cream, tomatoes, salsa

Instructions

Preheat oven to 375 degrees.

Prepare vegetable filling:

Heat olive oil in a large frying pan over medium-high heat.
Add onion to oil and saute until softened and starting to brown.
Stir zucchini into onions; cook until tender and browned.
Mix garlic, chili powder, cumin, salt, oregano, and red pepper flakes into veggies; cook, stirring constantly, until fragrant (about 30 seconds).
Add beans, diced tomatoes and green chilies, and corn to veggies.
Cook until heated through.
Remove from heat, taste, and season to taste with additional salt, if desired.

Prepare ricotta filling:

While veggies are cooking, place ricotta, Mexican cheese, egg, garlic, salt, and pepper in a medium bowl.
Stir well.

Assemble Mexican Lasagna:

Spray a 13x9-inch baking pan with nonstick cooking spray.
Spread half of the picante sauce in the bottom of the pan.
Top salsa with 5 tortillas, breaking them in halves or quarters, if needed, to cover the pan.
Cover tortillas with half of the vegetable mixture.
Add another layer of 5 tortillas.
Spread ricotta over the tortillas.
Layer 5 more tortillas on top of the ricotta.
Cover the tortillas with the remaining vegetable mixture.
Add another layer of 5 tortillas.
Top the tortillas with the remaining picante sauce.

Cover the pan tightly with tin foil.
Bake lasagna for 30 minutes or until hot.
Remove tin foil from pan, then top with 1 cup Mexican cheese.
Return lasagna to oven and bake until cheese is melted and lightly browned, about 10 to 15 minutes.
Remove Mexican Lasagna from oven. Let stand 5 to 10 minutes before serving.