A fun and flavorful twist on a classic, this Tex-Mex Lasagna layers seasoned ground beef, zesty enchilada sauce, creamy cheese, and tender pasta. It's the ultimate comfort food mashup, perfect for a family dinner that everyone will love.
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Hearty Tex-Mex lasagna – a soul-satisfying, flavorful comfort food that's pure joy!
This tex_mex dish is perfect for dinner. With 1136.95 calories and 64.03999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
15 oz black beans (canned, rinsed and drained)
15 oz corn (canned, drained)
15 oz ricotta cheese (whole milk recommended)
1 pc large egg (lightly beaten)
0.25 cup cilantro (freshly chopped, plus more for garnish)
4 cup mexican cheese blend (shredded)
1 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
Instructions
1
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, about 8-10 minutes. Drain and lay them flat on parchment paper to prevent sticking.
2
While the noodles cook, prepare the meat sauce. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and bell pepper, and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
3
Add the ground beef to the skillet. Break it up with a spoon and cook for 6-8 minutes until browned. Drain off any excess grease. Stir in the taco seasoning, salt, and pepper. Pour in the enchilada sauce and diced tomatoes with green chiles. Add the drained black beans and corn. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
4
In a medium bowl, prepare the cheese layer by mixing the ricotta cheese, lightly beaten egg, and 1/4 cup of chopped cilantro until well combined.
5
Assemble the lasagna in a 9x13 inch baking dish.
Spread about 1 cup of the meat sauce on the bottom of the dish.
Arrange a single layer of noodles (usually 3-4) over the sauce.
Spread half of the ricotta mixture evenly over the noodles.
Sprinkle with 1 cup of the shredded Mexican cheese blend.
Repeat the layers: 1/3 of the remaining meat sauce, noodles, the rest of the ricotta mixture, and another cup of cheese.
Finish with a final layer of noodles, the last of the meat sauce, and the remaining 2 cups of shredded cheese on top.
6
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
7
Let the lasagna rest for 10-15 minutes before slicing. This is crucial for allowing the layers to set for cleaner slices. Garnish with extra fresh cilantro before serving.
236cal
5gprotein
22gcarbs
15gfat
Ingredients
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.