Shakin & Bakin Foodie Blog

When it comes to making lasagna for my family dinners...I like to look for unique and different recipes so that I am changing up one of my family's favorite style of dinners. Years ago when I was visiting some family in Arizona, My aunt gave me her recipe to make this Mexican Style Lasagna. It does take some time to make but it will be well worth your efforts!

Tex-Mex Lasagna Dinner Recipe

12 pieces Lasagna, uncooked
3 cups tomato or spaghetti sauce
1 cup water
1 15 1/2 ounce can kidney beans, drained
1 10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1 1/2 cups reduced fat Monterey Jack cheese, grated

In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix. Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagna, 3 lengthwise, 1 widthwise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagna over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagna on top. Cover with remaining sauce. Refrigerate for at least 6 hours. Preheat oven to 350 F. Cover lasagna with foil and bake for 45 minutes covered. Uncover lasagna, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered.