Mexican Lasagna Recipe: A Fiesta-Inspired Fusion

I’m about to share something that’ll make your weeknight dinner rotation infinitely more interesting. You know how regular lasagna feels a bit too fancy for Tuesday night, but tacos feel too simple? This Mexican lasagna sits perfectly in that sweet spot between comfort and excitement. It’s got all the melty, cheesy goodness you crave, but with enough spice and personality to wake up your taste buds. Trust me, once you see how ridiculously easy this is to throw together, you’ll wonder why you haven’t been making it all along.

Why You’ll Love this Mexican Lasagna

Why wouldn’t you fall head-over-heels for a dish that combines two of the world’s most beloved comfort foods? I’m talking about the genius mashup of Italian lasagna layers with Mexican flavors that’ll make your taste buds do a happy dance.

This recipe takes everything you love about traditional lasagna—those satisfying layers, the melty cheese, the hearty satisfaction—and gives it a south-of-the-border twist.

Instead of marinara sauce, you’re layering creamy refried beans and tangy green chili peppers. The corn adds sweetness, the olives bring brininess, and that cheddar cheese ties everything together beautifully.

What Ingredients are in Mexican Lasagna?

The beauty of Mexican lasagna lies in its simplicity, and honestly, you probably have most of these ingredients sitting in your pantry right now.

This isn’t one of those recipes that sends you hunting through specialty stores for mysterious ingredients you can’t pronounce.

What I love most about this ingredient list is how each component brings something special to the party.

You’ve got your creamy elements, your spicy kicks, your sweet surprises, and that gorgeous melted cheese that makes everything better.

Ingredients:

• 1 (8 ounce) box lasagna noodles
• 1 (16 ounce) can refried beans
• 24 ounces green chili peppers
• 12 ounces green chilies
• 2 (12 ounce) bags cheddar cheese
• 8 ounces olives
• 16 ounces corn

A Few Things Worth Mentioning

Let’s talk about those green ingredients for a second because I know you’re probably scratching your head about the difference between green chili peppers and green chilies.

Don’t overthink it too much. You can use whatever green chilies you find at your grocery store, whether they’re diced, whole, or somewhere in between.

The refried beans are doing the heavy lifting here, acting as your “sauce” layer.

If you’re feeling fancy, you can absolutely make your own refried beans, but the canned stuff works perfectly fine.

I mean, we’re going for comfort food here, not a culinary degree.

For the corn, frozen works great, canned works too, and if you happen to have fresh corn lying around, well, aren’t you just the overachiever.

Just make sure to drain any excess liquid from canned corn because nobody wants a soggy lasagna situation.

That cheddar cheese is going to be your star player, so don’t skimp on quality here.

Get the good stuff that actually melts nicely instead of turning into a rubbery mess. Your taste buds will thank you, and your family might actually believe you know what you’re doing in the kitchen.

How to Make this Mexican Lasagna

Making this Mexican lasagna is honestly easier than untangling Christmas lights, and way more rewarding. The whole process follows the same basic principle as regular lasagna, but instead of wrestling with ricotta and meat sauce, you’re working with ingredients that actually cooperate.

Start by getting your oven preheated to 350 degrees because nothing’s worse than standing around with a perfectly assembled dish and nowhere to put it.

While that’s heating up, cook your 1 (8 ounce) box of lasagna noodles according to the package directions. Don’t overthink this part, just boil them until they’re tender but not mushy. Nobody wants noodles that fall apart when you look at them sideways.

Once your noodles are ready and drained, it’s time for the fun part: building your masterpiece. Grab your baking dish and start with a layer of those cooked lasagna noodles on the bottom. Think of this as your foundation, so make sure they cover the bottom without too much overlap or weird gaps.

Next comes your 1 (16 ounce) can of refried beans, spread evenly over the noodles. This is where things get a little messy, and that’s perfectly fine. The refried beans don’t need to look Instagram-perfect, they just need to cover most of the noodles so every bite has that creamy, hearty base.

Now for the green stuff: sprinkle some of your 24 ounces of green chili peppers over the beans, followed by some of your 12 ounces of green chilies. Yes, I know it seems like a lot of green things, but trust me on this. These are bringing the flavor that makes this Mexican instead of just weird lasagna.

Time for the star of the show: grab some of that cheddar cheese from your 2 (12 ounce) bags and sprinkle it generously over everything. Don’t be stingy here, cheese is what holds this whole operation together, both literally and figuratively.

Add some of your 8 ounces of olives next, scattered around like little flavor bombs waiting to surprise someone. Follow that with some of your 16 ounces of corn, which adds a sweetness that balances out all the savory elements perfectly.

Here’s where you channel your inner construction worker: repeat this whole layering process until your dish is full or you run out of ingredients, whichever comes first. Noodles, beans, green peppers, green chilies, cheese, olives, corn. It’s like a delicious, edible chant.

Once you’ve built your tower of Mexican goodness, slide that beauty into your preheated 350-degree oven and let it bake for 60 minutes. This gives everything time to meld together and get all bubbly and golden on top.

The smell alone will have people wandering into your kitchen asking what’s cooking, and you can just smile mysteriously and say you’re making magic happen.

Mexican Lasagna Substitutions and Variations

While this recipe is pretty fantastic as-is, let’s be honest, you probably don’t have exactly 24 ounces of green chili peppers just hanging out in your pantry like some kind of pepper hoarder.

I’ll swap those for salsa verde when I’m feeling lazy. Works perfectly.

Need it spicier? Throw in jalapeños or serrano peppers.

Want it milder? Use mild green chiles instead.

Black beans can replace refried beans for texture lovers.

Monterey Jack or Mexican blend cheese? Absolutely fair game.

No corn? Skip it.

Got leftover rotisserie chicken? Layer it in.

Ground beef works too.

What to Serve with Mexican Lasagna

Mexican lasagna, with all its cheesy, beany goodness, practically begs for the right sidekicks to complete your dinner table.

I always reach for crisp romaine lettuce tossed with lime vinaigrette – something fresh to cut through all that richness.

Spanish rice makes perfect sense here.

Why fight the theme? Cilantro-lime rice works too if you’re feeling fancy.

For crunch, I love tortilla chips with guacamole or pico de gallo.

The textures play beautifully together.

Don’t overlook simple black beans on the side.

More beans with your beany casserole? Trust me on this one.

Final Thoughts

With your table set and sides chosen, here’s what I want you to remember about this Mexican lasagna: it’s forgiving, it’s crowd-pleasing, and it’s about to become your go-to dinner when you need something that feels special without the fuss.

Trust me, this recipe doesn’t judge. Forgot the olives? Still amazing. Used too much cheese? Is that even possible? The layers hold everything together, literally and figuratively.

What I love most is how it transforms simple ingredients into something memorable. Your kitchen will smell incredible, your family will gather around the table, and you’ll feel like the dinner hero you’ve always been.

Recipe Card

Introduction: This crowd-pleasing Mexican lasagna combines all your favorite south-of-the-border flavors in comforting layers. With refried beans, green chilies, melted cheddar cheese, and fresh corn stacked between tender lasagna noodles, it’s the perfect fusion dish that brings excitement to your dinner table without the fuss.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Serves: 8
• Ingredients:
• 1 (8 ounce) box lasagna noodles
• 1 (16 ounce) can refried beans
• 24 ounces green chili peppers
• 12 ounces green chilies
• 2 (12 ounce) bags cheddar cheese
• 8 ounces olives
• 16 ounces corn
• Instructions:

1. Preheat oven to 350°F.
2. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
3. Layer the bottom of your baking dish with cooked lasagna noodles.
4. Spread a layer of refried beans over the noodles.
5. Add a layer of green chili peppers, followed by green chilies.
6. Sprinkle cheddar cheese over the chilies.
7. Add a layer of olives and corn.
8. Repeat layers until your tray is full, ending with cheese on top.
9. Cover with foil and bake for 60 minutes.
10. Remove foil for the last 10 minutes if you want a golden top.
11. Let rest for 10 minutes before serving.

• Notes:
• Can be assembled up to 24 hours ahead and refrigerated before baking
• Substitute black beans for refried beans for added texture
• Frozen corn works just as well as fresh – no need to thaw first
• Add a layer of sour cream or salsa between layers for extra flavor
• Leftovers keep in refrigerator for up to 4 days and reheat beautifully
• For spicier version, add diced jalapeños or hot sauce to the bean layer

Nutritional Information:

Frequently Asked Questions

Can I Make Mexican Lasagna Ahead of Time and Refrigerate It?

Yes, I’d recommend assembling your Mexican lasagna ahead of time and refrigerating it overnight. Just add an extra 15-20 minutes to the baking time if you’re cooking it straight from the fridge.

How Long Does Leftover Mexican Lasagna Stay Fresh in the Fridge?

I’d recommend eating your leftover Mexican lasagna within three to four days when stored properly in the refrigerator. Make sure you cover it tightly to maintain freshness and prevent odors from affecting it.

Can Mexican Lasagna Be Frozen Before or After Baking?

I can freeze Mexican lasagna both before and after baking. If freezing unbaked, I’ll thaw it overnight before cooking. For baked lasagna, I’ll wrap it tightly and reheat from frozen.

What’s the Best Way to Reheat Mexican Lasagna Without Drying Out?

I’ll cover your Mexican lasagna with foil and reheat it at 325°F for about 20-25 minutes. This prevents the cheese from drying out while heating through completely.

How Do I Prevent the Lasagna Noodles From Becoming Too Mushy?

I prevent mushy noodles by cooking them just until al dente, about two minutes less than package directions. I also drain them thoroughly and let them cool slightly before layering to avoid overcooking during baking.