Mexican Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 416.2
  • Total Fat: 24.7 g
  • Cholesterol: 61.3 mg
  • Sodium: 877.7 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 28.4 g

View full nutritional breakdown of Mexican Lasagna calories by ingredient
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Number of Servings: 8


    8 lasagna noodles
    .5 lbs ground beef
    1 can black beans, drained
    1 can corn, drained
    1 can enchilada sauce
    1 package of RF mexican cheese
    1 Tbsp corn starch plus 1/2 cup cold water to thicken


cook lasagna noodles until tender

saute the beef in the oil, once browned add in the corn, black beans and 3/4th the can of enchilada sauce and simmer until warmed.

If the sauce is too thin, mix 1 Tbsp corn starch into .5 cup of cold water until cornstarch is no longer powdery, and add it to the simmering mixture, stiring constantly until thickened.

put a couple of Tbsp enchilada sauce on the bottom of a 9 x 7 baking dish. Layer the noodles in the pan, cutting off the excess noodles. scoop in a layer of the bean mixture (about 1/4th), and about 1/2 c of the cheese. Repeat for the next 2 layers, on the final layer add the rest of the reserved enchilada sauce and top with cheese.

let the lasagna cool, cover with foil and refrigerate overnight.

To bake - preheat over to 350, bake for approx 40 minutes with the foil on.

serves 8

NOTE: Next time I make this I think I'll leave out the beef, use whole wheat noodles, and use about 3/4th the cheese (I dont think I actually used the whole 2 cups, since I was using up one package and started another).

Number of Servings: 8

Recipe submitted by SparkPeople user BLACKDOVE5.

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