Tex-Mex Lasagna

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   garnish · ~1 min

   Garnish and serve.

   Scatter fresh chopped cilantro and minced jalapeno over the top. Slice into 6 even pieces and serve hot.

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