Mexican Lasagna

Mexican Lasagna

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Amy S


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


★★★★★ 1 vote



  • 6
    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
  • 9
    lasagna noodles, uncooked
  • 2 c
    mozzarella cheese

How to Make Mexican Lasagna


  1. Remove 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.
  2. Melt 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.
  3. Preheat 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.
  4. Spread 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.
  5. Pour 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.

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