Skillet Mexican Lasagna Recipe
Enjoy this twist on traditional lasagna, a Skillet Mexican Lasagna recipe cooked on the stovetop; on the table in about 35 minutes!
Skillet Mexican Lasagna Recipe an easy, family-friendly dinner that will soon become one of your go-to weeknight meals The leftovers are delicious, too!
Skillet Mexican Lasagna Recipe
Friends, do you love lasagna like we do, but you don’t like the time involved to make it? It’s a comfort dish, for sure, and this recipe is super easy. The cumin and oregano flavored tomato sauce with meat, cheese, and lasagna noodles …. oh so good. Perfect for any weeknight meal.
Ingredients for making Skillet Mexican Lasagna
- Ground beef
- Can of diced tomatoes
- Black beans
- Eggs + ricotta cheese
- Cumin + Mexican oregano (or just plain oregano)
- Salt and pepper
- Jar of marinara sauce
- No-cook lasagna noodles
- Shredded part-skim mozzarella cheese
Skillet lasagna easy for summer meals
With only 10 ingredients, this lasagna is topped with a ricotta mixture and shredded part-skim mozzarella cheese.
It’s an excellent dinner to make on a busy weeknight, when you don’t want to turn your oven on.
HELLO SUMMER MONTHS!
Lasagna Substitutions
Meat substitute: The trick to this lasagna is to use lots of flavorful ingredients. We started with ground beef, but you can swap it out with Mexican chorizo, ground turkey, saugage, or make it vegetarian (no meat, but add an onion).
Beans susbstitute: We love the black beans, but you can also use pinto or kidney beans.
Salsa substitute: Marina makes this recipe easy, but guess what? If you don’t have a jar, replace the marina with salsa! Stay away from very dry pico de gallos so that there’s plenty of liquid to cook the lasagna noodles. Choose mild or hot salsa depending on the spice level.
Spice it up: If you’d like, add onions, garlic, tomatoes, and chiles. If you don’t have Mexican oregano, just use regular.
I always use DeLallo products when I can. They are my all-time favorite pasta (and sauce) and it’s worth going to a different store, if you have to, to find it.
We love their whole wheat lasagna noodles, but you can also use regular.
How to serve the lasagna
The lasagna is best served hot or warm. It will keep, covered, at the back of the stove for up to 2 hours. For serving, you can set out some lime wedges, sour cream and salsa.
Don’t forget to set out a few options of hot sauce!
What to do with leftovers?
Leftovers are scruptious eaten hot or cold. If re-heating, use the stovetop or microwave. I’d recommend either putting it back in the skillet or in a baking dish for the microwave.
The leftovers will keep in the fridge for 2-3 days or can be frozen in suitable containers for around 2-3 months.
More Mexican pasta dishes:
Mexican Ground Turkey Olive Pasta Bake
Avocado and Three Bean Salad – delicious served with any Mexican dish!
I hope that you enjoy this Mexican flavored weeknight dinner just as much as our family has in the past–you just can’t go wrong with pasta and cheese! And an easy summer meal!
ENJOY!
Get the Recipe:
SKILLET Mexican Lasagna Recipe
Ingredients
- 1 pound ground beef, optional
- 1 can, 14-1/2 ounces diced tomatoes, undrained
- 1 15 oz. can Bush’s black beans, drained
- 2 large eggs, lightly beaten
- 15 oz. ricotta cheese
- 1 tsp. cumin
- 1 tsp. Mexican oregano
- Salt and pepper
- 1 25 oz. jar marinara sauce, I use DeLallo
- 1 package, 9 ounces DeLallo Whole Wheat no-cook lasagna noodles
- 4 cups shredded part-skim mozzarella cheese
Instructions
- In a large skillet, cook beef over medium heat 6-8 minutes, breaking into small pieces; drain. Transfer to a large bowl; stir in tomatoes and drained black beans. In a small bowl, combine eggs and ricotta cheese, cumin, oregano, and salt and pepper.
- Return 1 cup meat mixture to the skillet; spread evenly. Layer with 1 cup ricotta mixture, 1-1/2 cups marinara sauce and half of the noodles, breaking noodles to fit as necessary. Repeat layers. Top with remaining marinara sauce.
- Bring to a boil. Reduce heat; simmer, covered, 18-20 minutes or until noodles are tender. Remove from heat; sprinkle with mozzarella cheese. Let stand 2 minutes or until cheese is melted. Sprinkle with oregano.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Mine comment isn’t a review, altho I do LOVE every recipe I’ve made from your website! And my round Big Board!
My question, tho, is have you -or anyone – ever made the Mexican lasagna recipe with Tortillas instead of lasagna noodles? Trying to avoid gluten and since I can get corn tortillas, I’m wondering how they might cook/taste in the dish as a substitute?
Thanks for any suggestions!
We haven’t but let us know if it turns out!
Great list! I start my mornings similarly. Coffee, prayer, reading, a walk around the farm to see with fresh eyes what needs to be done that day. Fresh bed, clean kitchen then laundry, animal chores, more coffee, and soon running.
Can’t wait to try this recipe, thanks!! xoxo
This looks great, but surely you aren’t cooking for 8 every night, are you? Do you have tips for other empty-nesters when it’s dinner time?
Hi, Ann. You can surely half the recipe! I’m not cooking for 8 every night, but our daughter and son is home now, plus the neighbors benefited in some leftovers! ENJOY!
Since I work outside the home, my day starts with a shower, getting dressed, making up the bed and a devotion. I love the idea of giving the day to God. I’m going to start including that into my routine!
A must. :) Thanks for sharing, Beth. For years I worked outside of the home. This is where I really learned to get a routine down! :)
Yum. looks great. My morning starts early getting hubby out the door. Once he leaves I get my coffee going and sit and catch up online, or whatever before the little guy we babysit arrives. Key to me is updating my schedule, just having some me time. It doesn’t matter what that “me” time includes (reading, browsing online, etc..).
I LOVE me time. :) Thanks for sharing, Kirstin!
I am so excited and grateful to God to have found “Reluctant Entertainer”! Since very recently finding your site, I’ve had lunch for 5 women here at my house having made your recent recipe of zucchini chile and dinner for 6 last night appropriating all the entertaining tips I have read thus far! Thank you, Sandy and thanks to God, too!
Aww, Betty Jean, thank you for sharing! That is pretty inspiring, all the guests you are inviting into your home! Thanks so much for sharing!