Mexican Lasagna

Mexican Lasagna Recipe

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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


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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

How to Make Mexican Lasagna


  • 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.

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