Super-easy make-ahead lasagna with a Mexican twist! Meet your new favorite lasagna in the world.
Hey you guys, just curious: how much are we all totally hearting make-ahead dinner week on a dinner scale of meh to YEE-UM?
I’m probably yee-um plus 1. I loooooove dinner an awful lot. It’s like my favorite meal of the day, if we’re not counting latte hour which is TOTALLY my thing and totally qualifies as a meal in my clearly coffee-obsessed mind.
Totally off-track sidenote: I might have neglected to mention it on my blog, but those of you who hang with me on Instagram may have seen an adorable little baby nephew picture in amongst all the cookies and latte photos a few weeks ago. That would be little man Luke who my brother PROMISES isn’t named after Star Wars, but I still have my suspicions.
Oh man, guys. I’ve totally forgotten how much I missed those newborn baby snuggles. The little dude already has ME wrapped around his teeny-tiny finger. Don’t even ask about his daddy.
So anyway. Since my sister-in-law Jessica (Hi, J!) is obviously on the search for anything easy-to-throw-together in the meal department lately, this month’s dinner theme was partly inspired by that.
And wonderful dinner things ensued. ♥
So I probably need to tell you all the wonderful things involved in this here pan of beautiful Mexi-style lasagna. We’ll start with the fact that it’s the easiest lasagna I think I’ve ever made in my life. Seriously so easy. Like my past two make-ahead recipes, you can utilize either your fridge or your freezer for DAYS and even months to make things extra-convenient. (Wooot!!)
Next, I should probably tell you that this is so my family’s new favorite lasagna—we make short work of one pan. The kiddos tell me it’s kinda like a cross between enchiladas and lasagna.
Lastly we’ll finish things up with my confession that it’s almost waaaaay too good.
Obviously, soooo…dinner tonight is decided then?
Seriously. What would you do without me telling you what to eat? 😉
Make-Ahead Mexican-Style Chili Lasagna
- 1 lb ground beef
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 green pepper diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons minced fresh parsley
- 1 4 oz can diced green chiles, drained
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz petite diced tomatoes, undrained
- 1-1/2 cups pasta sauce
- Salt and pepper to taste
- 12 lasagna noodles
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Sliced black olives additional green chiles, and diced avocado for garnishing, optional
- In a large skillet over medium-high heat, brown ground beef, onion, garlic, and green pepper until meat is no longer pink and veggies are tender, about 8-10 minutes. Stir in seasonings, parsley, green chiles, black beans, diced tomatoes, pasta sauce, and salt and pepper to taste. Bring mixture to a simmer over medium-high heat then remove from heat.
- Spread a small amount of sauce in the bottom of a 9x13 baking pan. Top with a single layer of three lasagna noodles and spread noodles with 1/4 of the sour cream and 1/4 of the sauce. Repeat layers a total of four times, making sure noodles are completely covered and ending with sauce. Sprinkle shredded cheese evenly over top. Cover pan with foil and refrigerate lasagna up to 3 days or until ready to bake (lasagna may also be frozen up to 2 months)
- When ready to bake lasagna, keep foil on top and remove from fridge or freezer. Bake lasagna at 375F 40-45 minutes, then remove foil and bake an additional 5-10 minutes (increase baking time to 50-60 minutes if baking straight from the freezer) until lasagna noodles are tender when poked with a fork and cheese is lightly golden and melted.
- Remove lasagna from oven and top with additional suggested toppings if desired. Let stand 5 minutes before slicing into squares and serving. Enjoy!
There’s more Mexican goodness where that one came from!