Mexican Lasagna Recipe

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Mexican Lasagna

Amy S


variation of a recipe that a friend gave me...YUM! Even better the next day for leftovers!

★★★★★ 1 vote


poblano peppers
1 lb
ground beef
2 Tbsp
2 c
frozen corn
2 c
heavy cream
1 tsp
thyme, dried
1 small
vidalia onion, diced
1 large
zucchini, chopped
lasagna noodles, uncooked
2 c
mozzarella cheese


1Remove stems and Cut peppers in half, remove seeds. Place on baking sheet cut-side down and broil on high until browned in spots. Transfer to a bowl, cover, and set aside for 10 minutes.
2Melt butter in saucepan. Add ground beef, onions and garlic, saute until beef is browned. Stir in cream, corn and thyme, reducing heat to low and cook 5 minutes. Set aside.
3Preheat oven to 350. Remove peppers from bowl and cut into long strips. Combine peppers and zucchini in bowl, season with salt and pepper to taste.
4Spread 1/3 of the corn mixture on the bottom of a 8 x 11 dish. Cover with 3 lasagna sheets. Add 1/3 of the pepper mix. Add 1/3 of the cheese. Repeat layers 2 more times.
5Pour about 1/4 cup water around the sides of the dish, cover with aluminum foil. Bake about 45 minutes or until the noodles are cooked. Let stand 15 minutes before serving.