Enjoy this twist on traditional lasagna, a Skillet Mexican Lasagna recipe cooked on the stovetop; on the table in about 35 minutes!

a serving of Skillet Mexican Lasagna Recipe

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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!

pan of Skillet Mexican Lasagna

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.

cheesy bite of Skillet Mexican Lasagna

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

beans, tomatoes and ground beef

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.


ricotta cheese on meat mixture

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.

how to make Skillet Mexican Lasagna Recipe

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.

pouring marina on Skillet Mexican Lasagna

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!

adding shredded cheese to Skillet Mexican Lasagna

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.

Skillet Mexican Lasagna with black beans

More Mexican pasta dishes:

Mexican Ground Turkey Olive Pasta Bake

Mexican Pasta Salad

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!


a serving of Skillet Mexican Lasagna Recipe
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SKILLET Mexican Lasagna Recipe

Delicious Mexican Lasagna, which tastes just as good served vegetarian! Easy clean up, one-pot meal!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6
Print Recipe Pin Recipe


  • 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


  • 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.


reposted from SEP 2015
Cuisine: Mexican
Course: Main Course
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a serving of Skillet Mexican Lasagna