Already have an account?
Get back to the
Dinner Recipes

Our Mexican Lasagna Recipe Is a Budget-Friendly Dinner Winner!

We gave the Italian classic an enchilada-style makeover filled with hearty beans and corn

Whipping up a weeknight meal with dishes you keep on rotation can get a bit boring. Why not change it up and turn your famous lasagna recipe into a Tex-Mex meal? We at the First For Women test kitchen decided to do just that with our Mexican lasagna recipe — and it’s so, so easy! Simply swap out pasta sheets, marinara sauce and ground beef for flour tortillas, kidney beans, corn and enchilada sauce. Can’t get enough cheese? Don’t worry, we kept the ricotta cheese in there!

We’re sure our Mexican lasagna recipe will disappear fast, but if you do happen to have leftovers, check out our tips for how to reheat lasagna so it doesn’t dry out. And as always, let us know what you think in the comments!

Bonus tip: The next time you need a can of drained rinsed beans, there’s no need to dirty up a strainer. Instead, punch a few holes in the can’s top and bottom, then hold the can under the faucet, allowing water to drain from the bottom holes until the liquid runs completely clear. Simply open the can as usual – no muss, no fuss. 


8 servings

Total Time

Prep Time

Cook Time


  • 1 onion, chopped
  • 1 (10 oz.) can enchilada sauce
  • 2 (15.5 oz.) cans kidney beans, rinsed, drained
  • 1 (11 oz.) can Mexicorn, drained
  • 2 eggs
  • 1 (15 oz.) cont. ricotta cheese
  • 8 (7 1/2”) flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  • Chopped fresh cilantro


Heat oven to 375°F. Grease 13”x9” baking dish. In nonstick skillet, cook onion over medium heat until softened, 7–8 min. Add sauce, ¼ cup water, beans and corn; bring to a boil. Cover; over low heat, cook 10 min.

Beat eggs and ricotta. In baking dish, layer 2 tortillas (overlapping), half of bean mixture, 2 more tortillas, remaining bean mixture and remaining 4 tortillas. Top with ricotta; sprinkle with cheddar. Coat one side of foil sheet with cooking spray; place coated side down over baking dish. Bake 20 min. Uncover. Bake until golden, 5–10 min. Let stand 10 min. Serve sprinkled with cilantro.


  • Calories: 474 kcal
  • Fat: 19 gram
  • Saturated Fat: 10 gram
  • Protein: 23 gram
  • Carbohydrate: 51 gram
  • Fiber: 6 gram
  • Cholesterol: 95 mg
  • Sugar: 6 gram
  • Sodium: 1,139 mg
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.