Mexican Lasagna

A hearty pasta with a Mexican style twist on a classic lasagna! Your whole family will love this easy to make dinner!

Vegetarian Mexican Lasagna

I do have a little healthier version called Vegetarian Mexican Lasagna if you’d like to try making it that way, too! If you love this as much as my family does, then make sure you try Vegetarian Enchiladas , Vegetarian Sheet Pan Quesadillas , or Mexican Street Corn Casserole , too! Or, you could make classic Vegetarian Lasagna .

• Vegetarian Mexican Lasagna
• Vegetarian Sheet Pan Quesadillas
• Mexican Street Corn Casserole
• Vegetarian Lasagna

What You’ll Need

2 (12 oz) bags Morningstar Griller Crumbles

Oil for Frying

1 (16 oz) Fat Free Refried Beans

4 Green Chili’s, Chopped

1 (1 oz) packet Taco Seasoning

2 tbsp Hot Salsa

1 (12 oz) box Lasagna Noodles

2 cups Cheese, Shredded

1 (16 oz) jar Mild Salsa

2 cups Water

Sour Cream

Black Olives, Sliced

Green Onions, Chopped

How to Make Mexican Lasagna

Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.

Fry 2 (12 oz) bags Morningstar Griller Crumbles with a little oil until golden brown and transfer to a large bowl.

Stir in 1 (16 oz) can fat free refried beans, 4 chopped green chili’s, 1 (1 oz) packet taco seasoning, and 2 tbsp hot salsa until well mixed.

Layer noodles in the pan, followed by the mixture, then sprinkle a 1/2 cup shredded cheese evenly over the mixture. Repeat until you have 4 layers.

Combine 1 (16 oz) jar mild salsa with 2 cups water. Pour over entire lasagna.

Bake for 1 hour.

Let sit for 15 minutes before serving.

Top with sour cream, sliced black olives, and chopped green onions.

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More Mexican Recipes

Vegetarian Enchiladas

• Creamy Rice Pudding
• Vegetarian Taco Salad Bowl
• Vegetarian Doritos Taco Salad
• Vegetarian Fajitas
• Vegetarian Tostadas
• Crock Pot Black Bean Burritos
• Mexican Street Corn Casserole
• Vegetarian Mexican Lasagna
• Vegetarian Sheet Pan Quesadillas
• Copycat Taco Bell Cruchwrap
• Vegetarian Chicken Chimichanga’s