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layers of mexican lasagna on a white plate topped with sour cream, salsa and cilantro
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4.5 from 2 votes

Mexican Lasagna (Gluten Free | No Boil Noodles)

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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free
Keyword: gluten free, mexican
Servings: 8 large slices
Calories: 560kcal


  • 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.



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.
What is Mexican chorizo? It's a spicy ground meat that's sold uncooked compared to the dried and cured Spanish version. You can find it in the meat section near the pork and brats.


Serving: 1slice | Calories: 560kcal | Carbohydrates: 32g | Protein: 35.4g | Fat: 31.1g | Cholesterol: 106mg | Sodium: 1257mg | Fiber: 4g | Sugar: 3g