Mexican lasagna with no boil noodles is an easy dish featuring layers of taco meat, spices, tomatoes, corn and cheese. We're using red enchilada sauce for a flavorful dinner recipe all in one pan. This recipe is easily doubled and makes a great freezer meal.
Taco Tuesday is basically every day. And this Mexican Lasagna is no different. We love it for all the flavorful Mexican ingredients, but it's also simple (major bonus for us busy moms) and easy to freeze (make a double batch for another busy night!).
Ingredients for Mexican Lasagna
- Ground beef
- Mexican Chorizo: This adds spicy flavor and fat to the recipe with the ground beef. Mexican chorizo is a spicy ground meat that's sold uncooked compared to the dried and cured Spanish version.
- Spices: paprika, cumin, chili powder, salt
- Rotel: This is just a mix of diced tomatoes and green chilis. I love the spice it adds to this recipe!
- Corn: This adds crunch and sweetness to the lasagna.
- Red enchilada sauce: we like Siete's red enchilada sauce because it's sugar free)
- Lasagna noodles: we use a gluten free no boil lasagna noodle and they work great! You can use a non gluten-free noodle, but don't swap it for a noodle that needs to be boiled.
- Cheese: we used a mix of sharp cheddar and monterey jack cheese because we love the combination of sharp and mild flavors.
- Toppings: feel free to get creative, but some of our favorites are sour cream, avocado, pico de gallo and cilantro.
How to make Mexican Lasagna
Be sure to jump down to the full recipe card for the full recipe and watch the video to make it with me and learn tips and tricks!
- Make the filling: Saute the onion and garlic in olive oil then add the beef and chorizo until no pink remains. Add the spices, Rotel and corn and stir to combine then remove the pan from the heat.
- Layer the lasagna: Start by spraying a 9x13 inch pan with oil then spread a small amount of enchilada sauce on the bottom. Add a layer of no boil noodles then top it with the meat mixture. Pour more enchilada sauce on top then top it with both kinds of cheese. Repeat that two more time and finish with sauce and cheese as the final topping.
- Bake: Cover the lasagna with foil and bake at 375°F for 30 minutes then remove the foil and bake for another 20 minutes, until the cheese is melted and bubbling on top.
- Rest: Allow the lasagna to rest for 15 minutes to set so the layers don't fall apart when you cut it.
How to layer Mexican lasagna
- Spread a thin layer of sauce on the bottom.
- Add the no boil noodles.
- Top with meat mixture.
- Pour more sauce over top.
- Top with both kinds of shredded cheese.
- Repeat 2 more times.
Substitutions and variations
Gluten free noodles: you can use corn tortillas, flour tortillas or our favorite, Siete grain free tortillas.
Ground beef: ground chicken or ground turkey work well too.
Chorizo: double up on the ground beef instead of chorizo.
Cheese: use a vegan cheese for a dairy free version or swap out a Mexican cheese blend if that's what you have.
How to freeze Mexican Lasagna
Freeze before cooking: Follow the instructions up until baking. Allow the filling to cool completely then cover with plastic wrap or a lid for you baking dish and freezer for up to 3 months.
How to reheat: Remove it from the freezer and allow it to sit out for 30 minutes while the oven preheats. Replace it with new foil then bake at 375°F for 50-60 minutes. Remove the foil and bake an additional 10-15 minutes. Overall it will need an additional 15 or more minutes to bake from frozen.
Tips for freezing: if you know you're going to freeze it, make the lasagna in a disposable foil pan so you don't lose access to a glass pan while it's being stored.
If you love this recipe, don't forget to leave a star rating and review. You can also tag me on Instagram so I can see it!
More Mexican dishes you'll love:
- Mexican Beef and Rice (One Pot)
- Slow Cooker Mexican Chicken Quinoa Casserole
- Healthy Chicken Enchiladas
- Fiesta Lime Shrimp Bowls
- Carne Asada Tacos
- One Pot Taco Pasta
Mexican Lasagna (Gluten Free | No Boil Noodles)
- 1 tablespoon olive oil
- 1 small yellow onion peeled and diced
- 1 lb ground beef
- 1/2 lb Mexican chorizo
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 10 ounce can Rotel
- 3/4 cup canned corn drained
- 1 10 ounce can red enchilada sauce (we like Siete enchilada sauce)
- 1 9 ounce box of lasagna noodles (we use gluten free)
- 2 cups sharp cheddar cheese optional or could use dairy free cheese
- 1 cup monterey jack cheese optional or could use dairy free cheese
- Topping: cilantro, sour cream, pico de gallo, avocado, or guacamole
- Preheat the oven to 375°F. Coat a 9x13 inch baking dish with cooking spray and set aside.
- Add the olive oil to a medium saute pan over medium-high heat. Once it's hot, add the diced onion and saute for 2-3 minutes until the onion is soft and transluscent. Add the ground beef and chorizo and cook, stirring frequently, to break up the meat into brown bits until no pink remains.
- Turn the heat down to medium then add all of the spices, Rotel and corn. Stir to combine until everything is mixed well and coated in the spices. Remove the pan from the heat and place it near the baking dish and other ingredients to assemble the lasagna.
- Spread a small amount of enchilada sauce in the bottom of the prepared baking pan to avoid the noodles sticking to the bottom. Add a layer of no boil noodles then top it with the meat mixture. Pour more enchilada sauce on top then top it with both kinds of cheese. Repeat these layers two more times and finish with enchilada sauce and sprinkle with cheese as the final topping. See notes for freezing at this stage
- Cover the lasagna with foil and bake in the preheated over for 30 minutes then remove the foil and bake for another 20 minutes, until the cheese is melted and bubbling on top.
- Carefully remove it from the oven an allow the lasagna to rest for 15 minutes to set so the layers don't fall apart when you cut it. Serve warm with your favorite toppings.