Tex-Mex Lasagna
Layers of tender lasagna noodles, seasoned ground beef with bold Tex-Mex spices, black beans, sweet corn, and gooey melted cheese. This crowd-pleasing fusion dish brings together the comfort of Italian lasagna with zesty Southwest flair. Perfect for weeknight dinners and potlucks.
For 6 servings
- prep · ~10 min
Preheat oven and prepare the noodles.
1.Preheat oven to 375°F (190°C).2.Bring a large pot of water to a rolling boil. Add salt for the pasta water.3.Cook lasagna noodles according to package directions until al dente.4.Drain noodles and rinse with cold water to stop cooking. Lay flat on a lightly oiled baking sheet to prevent sticking.TIPSlightly undercook the pasta — it will continue cooking in the oven and hold its structure better. - saute · ~7 min
Brown the ground beef.
1.Heat oil in a large skillet over medium-high heat.2.Add ground beef and cook, breaking it apart with a wooden spoon, until browned (5-7 min).3.Drain excess fat if needed, leaving about 1 tsp in the pan.TIPDon't crowd the pan — browning in batches gives you deeper flavor. - saute · ~10 min
Build the Tex-Mex meat sauce.
1.Add chopped onion and bell pepper to the skillet. Cook until softened (4-5 min).2.Add minced garlic, chili powder, cumin, smoked paprika, and salt. Stir and cook until fragrant (30 sec).3.Add crushed tomatoes and water. Stir well and let it simmer for 5 minutes until slightly thickened.4.Fold in cooked black beans and corn. Remove from heat.TIPCrushing tomatoes by hand gives a rustic texture. Pulse briefly in a blender if you prefer smoother. - mix · ~2 min
Prepare the ricotta filling.
1.In a medium bowl, combine ricotta cheese, beaten egg, and chopped cilantro.2.Mix well until smooth and evenly combined. - assemble · ~8 min
Assemble the lasagna layers.
1.Spread a thin layer of the meat sauce on the bottom of the baking dish.2.Place 3 lasagna noodles over the sauce.3.Spread half the ricotta mixture over the noodles.4.Sprinkle a third of the mozzarella over the ricotta.5.Add a third of the remaining meat sauce.6.Repeat layers: noodles, remaining ricotta, a third of mozzarella, a third of meat sauce.7.Top with the final 3 noodles, remaining meat sauce, mozzarella, and cheddar cheese.TIPPress each layer gently with a spatula to compact it — this helps clean slices later. - bake · ~35 min
Bake until golden and bubbly.
1.Cover the dish with foil and bake for 20 minutes.2.Remove foil and bake uncovered for 10-15 more minutes until cheese is golden and bubbly.3.Let rest for 10 minutes before slicing.TIPIf the top isn't browning enough, switch to broil for the last 2 minutes — watch closely to avoid burning. - garnish · ~1 min
Garnish and serve.
Scatter fresh chopped cilantro and minced jalapeno over the top. Slice into 6 even pieces and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slightly undercook the noodles so they stay al dente after baking.
- 2Drain excess fat after browning beef to keep the lasagna from becoming greasy.
- 3Let the lasagna rest for 10 minutes after baking for clean, sturdy slices.
- 4Crush tomatoes by hand for a chunky rustic sauce, or pulse in a blender for smooth texture.
- 5Press each layer gently with a spatula during assembly to compact the lasagna.
- 6Switch to broil for the last 2 minutes if the cheese isn't browning enough.
- 7Leftover lasagna keeps well in the fridge for up to 4 days and freezes beautifully.
Adapt it for your goals.
Vegetarian
Replace ground beef with 2 cups of crumbled firm tofu or cooked lentils and add an extra cup of black beans for a hearty, protein-packed meatless version.
low carbLow-carb
Swap lasagna noodles for thin strips of roasted zucchini or eggplant and use a low-sugar tomato sauce to reduce carbs while keeping the layers satisfying.
spicySpicy
Add 1-2 diced chipotle peppers in adobo sauce to the meat sauce and sprinkle crushed red pepper flakes between layers for a smoky heat boost.
gluten freeGluten-free
Use gluten-free lasagna noodles made from rice or corn and confirm all spice blends and beans are certified gluten-free to make this dish celiac-safe.
Why this is on our healthy list.
Protein-Rich Foundation
Ground beef and ricotta provide high-quality protein that supports muscle repair and keeps you full longer.
Fiber from Beans and Corn
Black beans and corn add soluble and insoluble fiber, which aids digestion and helps maintain stable blood sugar.
Vitamin C from Bell Peppers
Diced bell pepper contributes vitamin C, an antioxidant that supports immune health and collagen production.
Calcium from Cheese
Mozzarella, cheddar, and ricotta offer calcium for strong bones and teeth, with ricotta being a lower-sodium option among cheeses.
Antioxidant Spices
Cumin, smoked paprika, and chili powder contain plant compounds with anti-inflammatory properties.
Frequently asked questions
Yes, no-boil noodles work fine. Increase the water in the meat sauce to 1/2 cup and skip the boiling step; they will soften during baking.
