I almost fell out of my chair scrolling through Instagram this morning and seeing all the first-day-of-school photos. It felt like summer was still in full swing. Did your school start after Labor Day when you were growing up? My daughters head back to college this weekend, which is typical, but my son’s school follows the old-fashioned schedule and starts on September 5th.
With routines and schedules kicking back in for many families, I wanted to share a dependable, nourishing dinner: Mexican Lasagne. It’s a satisfying, family-friendly meal that moves everyone away from grazey dinners and back to a proper, hearty meal.
Mexican Lasagne — or “Enchilasagne” — is essentially lasagne reimagined with corn tortillas in place of pasta and a red enchilada-style sauce instead of tomato sauce. You can make it vegetarian, vegan, or add meat, and it even works with grain-free tortillas if you want a paleo version. It’s flavorful, easy to assemble, and my family always asks for seconds. My students’ families gave it rave reviews, too.
If you need a dairy-free option, I often use Kite Hill almond milk ricotta and skip the shredded cheese on top. Sometimes I dollop extra almond ricotta across the top before baking, or simply bake with the sauce covering the lasagne. I also like to add vegetables wherever it feels natural — they round the dish into a complete meal. I recommend onion, bell pepper, and zucchini while they’re in season, but mushrooms, Swiss chard, or eggplant would also work well. Whatever you add — meat or vegetables — should be cooked before layering so the dish doesn’t become watery and the flavors stay concentrated.
If you’re still enjoying summer break, savor the last days. If school has already started for your kids — good luck and may the force be with you!
Quick note: I’ll be appearing on The Today Show on Friday morning, likely between 8:30 and 9:00 am. I’ll also be at The Gem in Dallas on Monday, August 21st from 10:00 am to 12:00 pm, and on KHOU Channel 11’s “Great Day Houston” on Wednesday, August 23rd around 9:45 am. Looking forward to it!
Mexican Lasagne Recipe
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Ingredients
- For the sauce:
- 2 Tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 4 teaspoons ground cumin
- 3 teaspoons chili powder
- 1 teaspoon chipotle chili powder
- 24 ounces tomato puree or crushed tomatoes
- ¾ cup chicken or vegetable stock
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- For the vegetables:
- 2 Tablespoons extra virgin olive oil
- 1 onion, diced
- 1 medium zucchini, diced
- 1 green bell pepper, diced (or sweet bell pepper)
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 15-ounce container whole milk ricotta or vegan almond milk ricotta
- 1 large egg, beaten (helps bind the ricotta)
- 15 6-inch corn tortillas
- 1 cup shredded Mexican cheese blend or mozzarella, optional
Instructions
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Preheat the oven to 375°F (190°C).
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Make the enchilada sauce: warm 2 tablespoons oil over medium-low heat in a small saucepan. Add the garlic, ground cumin, chili powder, and chipotle chili powder; sauté about 1 minute until fragrant. Stir in the tomato puree, stock, salt, and pepper. Simmer 3–4 minutes, taste, and adjust seasoning. Set aside.
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Cook the vegetables: In a large skillet, heat 2 tablespoons olive oil and add the diced onion, zucchini, and bell pepper. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper and sauté until tender, about 6–8 minutes. Remove from heat and set aside.
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Mix the ricotta: In a medium bowl, combine the ricotta and beaten egg; set aside.
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Assemble the lasagne: Pour 1/2 cup of enchilada sauce into the bottom of a 13×9-inch baking dish. Arrange 5 corn tortillas over the sauce, allowing them to overlap slightly to cover the bottom. Spread half of the ricotta mixture (about 1 cup) evenly over the tortillas. Top with half of the sautéed vegetables, then spoon 2/3–3/4 cup enchilada sauce over the vegetables. Add another layer of 5 tortillas and repeat: ricotta, vegetables, and sauce.
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Finish with the final layer: place the last 5 tortillas on top, spoon the remaining sauce over them, and sprinkle with 1 cup shredded cheese if using.
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Bake until heated through and the cheese is melted and bubbly, about 25–30 minutes. Let rest a few minutes before slicing and serving.
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