Gluten Free Mexican Lasagna

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Kimmie Mitchell 3

"This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose are gluten-free. You can also make your own chili and use it."
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40 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Mix chili, black beans, and onion together in a bowl.
  3. Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
  4. Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.



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