Fajita Lasagna | Mexican Lasagna Recipe

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Fajita Lasagna

Fajita Lasagna
Fajita Lasagna
This may look like a complicated lasagna recipe, but it's not. It just takes a few layers and time to bake in the oven and you will have a wonderfully, spicy, cheesy Mexican style lasagna. Now of course this recipe was really just another awesome excuse to use tomatillos!

If you haven't worked with No-boil pasta, it is also really easy and makes the assembly process a breeze! If your family loves lasagna and Mexican food, then this fusion dish is certain to be a big hit at the dinner table. And if there is any left they make wonderful left overs (as any good lasagna should).

This is a good source of protein and is low in sodium but a bit high in fat and cholesterol.

 Print Recipe

Cuisine: Italian
  • Cooking spray
  • 1 lb bag frozen stir-fry bell peppers and onions, thawed
  • 1 pound lean ground beef
  • 1 29 oz can tomato sauce
  • 1 1/2 tablespoons Fajita Seasoning
  • 12 cups no-boil whole wheat lasagna noodles, 6 to 8 inches long and 3 inches wide
  • 3 cups shredded reduced fat Monterey Jack cheese
  • Guacamole
  • Roasted Salsa Verde
  • Low fat sour cream
  1. Heat oven to 350º F
  2. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray
  3. Drain thawed bell pepper mixture on several layers of paper towels
  4. Set aside
  5. Cook beef in 10-inch skillet over medium-high heat until browned stirring occasionally,
  6. Drain
  7. Stir in tomato sauce and seasoning mix
  8. Bring to a boil
  9. Spread 1/2 cup sauce mixture in baking dish
  10. Arrange 4 noodles crosswise, slightly overlapping, on sauce
  11. Spread 1 1/2 cups sauce over noodles completely covering noodles
  12. Spread pepper mixture evenly over sauce
  13. Sprinkle with 1 cup cheese
  14. Arrange 4 noodles crosswise, slightly overlapping, on cheese
  15. Spread about 1 1/2 cups sauce over noodles completely covering noodles
  16. Sprinkle 1 cup of the cheese and the olives over sauce
  17. Arrange 4 noodles crosswise, slightly overlapping, on olives
  18. Spread remaining sauce over noodles completely covering noodles
  19. Sprinkle with remaining 1 cup cheese
  20. Spray piece of aluminum foil large enough to cover baking dish with cooking spray
  21. Tightly cover baking dish with foil sprayed side down
  22. Bake about 30-40 minutes or until hot and bubbly
  23. Let stand 15 minutes before cutting
  24. Serve with guacamole, salsa and sour cream