Mexican Lasagna
By Judy Kim
Yields:
6
Prep Time:
10 mins
Total Time:
40 mins
Jump to recipeYou'll definitely want seconds of this south-of-the-border lasagna.
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Ingredients
- kosher salt
- 1 lb. Lasagna
- 1 Tbsp. extra-virgin olive oil
- 1 clove garlic, minced
- 1 onion, chopped
- 1 Tbsp. cumin
- 1/4 cup chopped pickled jalapeños
- 1 lb. ground beef
- Freshly ground black pepper
- 28 oz. crushed tomatoes
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 1 1/2 cups Mexican blend shredded cheese
- 1 1/2 cups shredded mozzarella
- 2 cups pico de gallo, room temperature
Directions
- Step 1Preheat oven to 400°.
- Step 2Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook lasagna according to package directions until al dente, less 2 minutes.
- Step 3Meanwhile, in a large skillet over medium-low heat, heat oil. Cook garlic and onions for about 2 minutes, then stir in cumin, jalapeños and beef. Season with salt and pepper and cook for 5 minutes. Pour in tomatoes and simmer for 2 minutes, then mix in cilantro.
- Step 4In a medium mixing bowl, toss together both cheeses and set aside.
- Step 5In a rimmed half-sheet pan, spread a thin layer of meat sauce. Place lasagna noodles in an even layer on top, then spread with meat sauce and sprinkle with cheese. Repeat with second layer of noodles, covering noodles to the edges with remaining meat sauce. Top with remaining cheese. Bake until warmed through and cheese is melted, about 15 minutes.
- Step 6Top with pico de gallo and garnish with cilantro. Serve immediately.
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