Smothered Mexican Lasagna Recipe

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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

—MSSHANKS

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Most Helpful Critical Review

May 21, 2006

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

—shehawk

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248 Ratings

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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!

—lsimon99

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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.

—kcallihan

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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

—PrvtChef

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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!! :)

—LILSPINSTER

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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.

—Amber

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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.

—oddible

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Nutrition

Calories
716 kcal
36%

Carbohydrates
63.9 g
21%

Cholesterol
199 mg
66%

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.

Nutritional Information

Smothered Mexican Lasagna

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 716
** Calories from Fat: 287

% Daily Value *
** Total Fat 31.9g 49 %
** Saturated Fat 13.3g 66 %
** Cholesterol 199mg 66 %
** Sodium 1660mg 66 %
** Potassium 829mg 23 %
** Total Carbohydrates 63.9g 21 %
** Dietary Fiber 4.8g 19 %
** Protein 40.5g 81 %
** Sugars 6.7g
** Vitamin A 34 %
** Vitamin C 42 %
** Calcium 54 %
** Iron 74 %
** Thiamin 63 %
** Niacin 117 %
** Vitamin B6 35 %
** Magnesium 25 %
** Folate 85 %

* 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.