November 17, 2017

Mexican Lasagna

I’m sure there are a million and a half variations of Mexican lasagna out there.  And my advice to you when  making your own is this:

Layer in the pan what sounds good to you.  Experiment.  Change it up. Find what you like and pile it high.

And then?  Enjoy with your favorite chips, salsa and guac!

I’ve tried a couple of different versions of this, some with rice and some without, but this is the latest one that I just made two pans of last week and threw in the freezer for after the baby arrives.

This recipe is easily doubled for larger crowds.




  1. sue story says:

    Is there any way you can make it without the enchilada sauce, maybe use a less tomato taste as I can’t have anything acidy, not even bananas and I love it all.

  2. Do you use flour or corn tortillas?

    • Ooops! I should have specified that. Corn, definitely! And I just edited that in, too. Thanks for pointing that out. 🙂

  3. This is absolutely amazing!! Wonderful dish that is very easy to prepare! This is one I will add to my recipe box! Thanks for a great dish! P.S. The enchilada sauce is to die for!!!!!

    • That’s too funny that you left this comment tonight, because it’s what we had for dinner. We love it, too!! 🙂

  4. I saw your FB post and it’s funny b/c I posted a link to your recipe on my wall today! I wanted to share this yummy stuff with my friends and family! I must say that I thought it was even better the next day! I am new to your site and have already tried 5 of your recipes! They have all been wonderful. As a homeschooling mother of 5 it is nice to have quick and healthy options to feed my family! Thanks for sharing your recipes and ideas! Congratulations on your newest bundle of joy, Lincoln is beautiful!!!

  5. This is SO delicious! I prepared and froze one to have on hand after I gave birth 8 weeks ago and then just made one for my friend who had a baby 3 weeks ago– it’s a perfect freezer meal. Thanks so much for sharing and congrats on the birth of Lincoln!

  6. This recipe looks great and I can’t wait to make it for a friend who is about to have a baby! She has a large family (about the size of yours), and I just wondered if you usually double (or triple) this recipe. How many people does this usually feed?

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