Mexican Lasagna

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Total Time
15 mins
30 mins

"Invented" by my 13 year old son, this is a quick and easy throw-together meal. It's a full meal - protein, veggies and starch - all in one dish. If you like it spicy, add chopped jalapenos to the bean and corn step. This can also be assembled and frozen for OAMC.

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  1. Preheat oven to 350.
  2. Place veggie crumbles in a saucepan. (Or brown ground beef, drain fat.) Add tomato sauce, cumin, chili powder, garlic powder and oregano. Simmer over low heat until heated through.
  3. Sautee onion and salt until transluscent. Add beans and corn. Heat through. If desired, mash with a handheld potato masher.
  4. Layer a 9 X 13 baking pan: 6 tortillas (it's ok if they overlap a bit), bean mix, 1/2 the cheese, 6 tortillas, meat, salsa, 6 tortillas, bean mix, olives, diced tomatoes, rest of the cheese.
  5. Bake for 30 minutes or until bubbly and cheese is melted.
  6. Serve with extra salsa and sour cream.
  7. For Vegetarian omit the ground beef.