Smothered Mexican Lasagna Recipe -
Smothered Mexican Lasagna Recipe
  • READY IN 45 mins

Smothered Mexican Lasagna

Recipe by  

"Great tasting and easy Mexican lasagna. Tastes like it was hard work."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
  2. In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
  3. Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2003

Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese blend. So it went tortilla, refried bean mix, riccotta cheese mix, meat, sprinkle cheese. Then on the very top I put another layer of riccotta and then sprinkled the cheese. I served it with fat free tortilla chips and corn. My husband hates beans and mexican but he cleaned his plate. He couldn't figure out what the bean layer was - he just liked the creamy taste - Great recipe

Most Helpful Critical Review
Mar 14, 2014

This was, to put it simply "Awful." For the time and effort spent I could of made "Real" lasagna.

Jun 23, 2008

This really is a delicious and versatile recipe. This is the 3rd time I've made it now and this is how we've decided we like it best: 2 10 inch tortillas & then 1 halved tortilla on each side (straight side to the edge of the pan). Half the meat mixture (2 lb ground turkey, diced yellow onion, taco seasoning, 1 14.5 can diced tomatoes & 1 can rotele), 2 cups shredded monterey/colby. Another layer of tortillas. Next is the ricotta with 1 egg and 1 4 oz can chilies whipped together and a can of corn over the top. Another layer of tortillas. Rest of meat with 2 small cans sliced black olives. Another layer of tortillas. 8 oz sour cream + 8 oz salsa mixed over the top of that, topped with 2 cups of mexi-cheese and sliced green onions on top. Bake as directed. This makes enough to feed myself and 3 growing boys with plenty to take into work to share. Thanks so much for the ideas and the recipe!

Jan 04, 2006

This was very yummy and the kids loved it! I did change a few things though, I used corn tortillas instead of flour, I decreased the water to about 1/2 cup, and I added pepper, chili powder, and some other spices to the ricotta. I also added cheese (a combination of cheddar and monterey jack) to the layers and on top. Very yummy!! This made enough for 3 meals for my family, so I froze the extra helpings.

Feb 11, 2003

Great recipe. This is what a "lasagna" is supposed to be--all the others are just meat and noodles. The ricotta makes it a nice blend of Italian and Mexican. I finished the top with some shredded Monterey Jack cheese and black olives. Everyone loved it, even a rather picky 9 year old. Also a good recipe to use up leftovers--you can add pinto or black beans, sweet corn or extra salsa--it's a very forgiving dish

May 05, 2003

Oh my Goodness!! This recipe is AWESOME! And I don't even really LIKE Mexican food so much...I used half a packet of taco seasoning and added some cumin, chili powder and red and black pepper, with a can of garlic-and-onion-diced-tomatoes, half a can of mushrooms, and the green onions all simmered w/ the ground turkey for about half an hour...I also used enchilada sauce, spooning a little on the bottom of the pan first, then layered as the recipe directed, using cottage chz instead of ricotta, topping off w/ the rest of the enchilada sauce and just a little sprinkling of shredded mozzarella and shredded cheddar. I covered this with foil for most of the bake time, uncovering the last 10 mins...Mmmm! Wonderful! I will definitely be making this again! Thanks for the recipe!! :)

Jul 24, 2007

I totally changed this recipe.The changes I made were.... I toasted my tortillas until golden brown, used 1 can of Rotel tomatoes (diced tomatoes and chiles), added cumin, paprika, pepper and garlic powder to the ricotta and no water! My husband loved it and I had seconds but I still think it needs something. Next time I will add tomato paste to the meat mix.

Nov 04, 2007

Great recipe, I also changed it a bit. The most wonderful change was mashing up an avocado into the ricotta. Turned out a fantastic light green color. Changes I made: Added avocado to the ricotta, No water, Mixed refried black beans and salsa as a layer on its own, Chopped red peppers into the meat mixture while roasting, Added layers of sliced cheddar.


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  • Calories
  • 716 kcal
  • 36%
  • Carbohydrates
  • 63.9 g
  • 21%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 1660 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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