Best 8 Latin Lasagna Recipes

LATIN LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart Dutch oven, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce, cilantro and green chiles. Cook over medium-low heat 5 minutes, stirring frequently.
• In medium bowl, stir together ricotta cheese, whipping cream and eggs until smooth.
• Spread 1 cup pasta sauce mixture in baking dish. Top with 4 of the uncooked noodles, half of the ricotta cheese mixture, one-third of the Mexican cheese blend and one-third of the remaining pasta sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture and Mexican cheese blend. Cover with foil.
• Bake 45 minutes. Uncover; bake 15 minutes longer or until golden and bubbly. Let stand 20 minutes before serving.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

FAVORITE MEXICAN LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through. , Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture., Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips. , Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

SUNNY'S LATIN LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside. In a large saute pan over medium-high heat add 3 tablespoons of oil and 3 tablespoons of butter and saute ground pork and cayenne pepper until meat is brown, about 5 to 7 minutes. Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 1/2 cup of the Parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside.
• To assemble, layer bottom of 12 by 9-inch casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture. To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste. Bake covered for 45 minutes. Increase oven temperature to 425 degrees F, uncover, and bake for 15 more minutes or until golden brown and bubbly.
• Combine all ingredients in a food processor and puree until almost smooth. Adjust seasoning, to taste.

LATIN LASAGNA

Steps:

• Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.
• Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes; season with salt and pepper. Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour. Gradually add the broth, stirring to prevent lumps. Once all of the broth is added, stir in the milk. Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.
• Add half of the grated cheese and stir the sauce until the cheese has melted. Turn off the heat and transfer the sauce to a bowl. Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
• Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks. Add the turkey and continue to cook until both meats are browned 8 to 10 minutes. Drain out excess oil from the pan, if needed. Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.
• Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap. Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains. Top with half of the cheese sauce, spreading evenly with a spatula. Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce. Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top. Bake until the sauce is bubbly, about 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.

MEXICAN LASAGNA

Steps:

• Preheat oven to 350 degrees; Set aside 1 cup pasta sauce.
• In a 10-inch skillet, brown ground beef over medium-high heat; drain of fat.
• Stir in remaining pasta sauce, corn and chili powder.
• In a 13-x-9-inch spread 1 cup pasta mixture; arrange 2 tortillas over sauce, overlapping edges slightly.
• Layer half of the sauce mixture and one-third of the cheese over tortillas; REPEAT layers. ending with tortillas.
• Spread tortillas with the 1 cup reserved pasta sauce.
• Bake 30 minutes, then top with remaining cheese and bake another 10 minutes or until sauce is bubbling and cheese is melted.

MEXICAN LASAGNA

Steps:

• Chop chicken into small pieces. Toss chicken with some of the salsa and some of the cheddar.
• Cut tortillas into 6 pieces each. Pour a little salsa in the bottom of a 9x13 pan (this recipe makes 2 pans) and layer some tortillas on the bottom to cover.
• Spread chicken/cheese mixture on the tortillas. Top with another layer of tortillas.
• Repeat layers. Spread extra salsa on the top, then sprinkle with cheese.
• Bake at 350 for 30 minutes. Let sit for 10 minutes before cutting.