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Mexican Lasagna with Hatch Chilies serving - BoulderLocavore.com

Mexican Lasagna

Perhaps the best loved comfort food is taken up a notch with a no-boil noodle trick making it all the easier to prepare. In addition changing the flavors to feature spicy Mexican seasonings brings an welcome surprise to any dinner table or football party!
Course Main Course
Cuisine American
Keyword lasagna with hatch chillies, mexican lasagna
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings (or more depending on size cut)
Calories 555kcal
Author Toni Dash


  • 1 package Lasagna Noodles (regular or gluten-free)
  • 1 tablespoon Vegetable Oil
  • ½ large Yellow Onion , peeled and chopped
  • 1/2 cup canned or freshly chopped Roasted Green Chilies , skinned/seeded chopped (Hatch Chilies recommended)
  • ½ pound Lean (95% fat free) Ground Beef
  • ¾ pound fresh ground Chorizo Sausage Mexican Chorizo not Spanish Chorizo
  • 1 15-ounce can Black Beans , drained and rinsed
  • 1 25.5-ounce jar Fire Roasted Tomato Sauce
  • 1 cup Medium-heat Salsa
  • 1 teaspoon ground Cumin
  • 1 teaspoon Red Pepper Flakes
  • ½ teaspoon Kosher Salt
  • ½ teaspoon ground Black Pepper
  • 1 15-ounce container Ricotta Cheese
  • 2 ½ cups Mexican Cheese blend
  • 1 ¼ cup Sharp Cheddar Cheese
  • 1/3 cup hot water


  • Preheat oven to 375 degrees.
  • In a large skillet heat the oil over high heat and add onions. Stir while cooking until onions are translucent.
  • Add the chopped green or Hatch Chilies; sauté two minutes.
  • Reduce heat to medium-high and add the ground beef and chorizo sausage. Using a spatula break up meat into smaller pieces while sautéing. Cook until no red or raw pieces of meat are left.
  • Add the black beans; stir to combine.
  • Pour in the tomato sauce, salsa, cumin, red pepper flakes, salt and pepper. Stir to fully combine and allow to simmer for 5 minutes.

Assembling the Mexican Lasagna

  • Spoon one third of the sauce mixture into the bottom of 13 x 9 x 3 inch baking pan. Spread to evenly cover the bottom of the baking dish.
  • On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Note: I place three noodles lengthwise and break the fourth to fit horizontally in the spot between the end of the other noodles and edge of the baking dish.
  • Spread half of the ricotta cheese on the noodles (will be thin coverage). Sprinkle evenly with 1 ¼ cups Mexican Cheese blend.
  • Spread another 1/3 of the sauce on top of the cheese and repeat Steps 2 and 3 above.
  • Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce.
  • Gently pour the 1/3 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish).

Cooking the Lasagna

  • Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
  • Remove the lasagna from oven and remove the foil. Cover with 1 ¼ cups cheddar cheese and place back in the oven to cook uncovered an additional 10 minutes.
  • Remove from oven and allow to sit for 10 minutes before serving.


*Chilies can vary incredibly with regard to how hot they are. Some Hatch chilies can be very mild while others will cause smoke to come from your ears! Always taste a bit of the chile to determine the heat level to adjust the recipe accordingly. Wash hands thoroughly when working with chilies, do not touch eyes or any mucus membranes; wear vinyl gloves if available.
If Hatch chilies are not available, substitute home roasted Anaheim chilies or canned green chilies.
Mexican Cheese Blend: purchased from the dairy department with other packaged grated cheeses, or home grated combination of cheddar, Monterey Jack and Colby cheeses.


Calories: 555kcal | Carbohydrates: 42g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 1356mg | Potassium: 716mg | Fiber: 5g | Sugar: 5g | Vitamin A: 844IU | Vitamin C: 7mg | Calcium: 354mg | Iron: 3mg