Mexican Lasagna

Mexican Lasagne

We reckon everyone knows how to make a lasagne and making it Mexican couldn’t be easier! To make this Mexican Lasagne, add a dollop of our Gran Luchito Chipotle Paste to either the ragu or cheese sauce (or both if you’re mad on Mexican!) and you’ve got yourself a real dinner-time treat.

Try serving the heartwarming Mexican Lasagne with a side of our Punchy Panzanella Salad. 

  • Prep time

    30 mins

  • Cook time

    2 hrs 30 mins

  • Total time

    3 hours

  • Ideal for

  • Make it

  • Serves


Nutrition: Per serving

kcal 128 fat 8.1g saturates 4.1g carbs 5.7g sugars 2.6g fibre 0.7g protein 6.2g salt 0.35g

How to make it

  1. Firstly, pre-heat the oven to about 130C / 270F. Put the tomatoes in a roasting tray and cover in a little olive oil, salt & pepper. Put in the oven and roast for about 30mins.
  2. Meanwhile, heat a large frying pan over a high heat with a little olive oil. Add the beef mince and leave to get some good colour before stirring and doing the same to the rest of it. Remove the fat as it releases from the cooking meat with a spoon.
  3. Once browned, remove mince to a dish and return pan to medium heat. Add finely chopped bacon and fry until starting to cook through, stirring continuously.
  4. After about 5 mins, add the finely chopped/grated carrot, onion, 1 garlic clove, celery, rosemary (extra finely chopped), Gran Luchito Chipotle Paste (hold back 1 teaspoon if you fancy spicing up your cheese sauce too) and a good pinch of salt & pepper. Stir and leave to cook for another 10 mins.
  5. Add the beef mince and stir well, before adding the chopped tomatoes (fill the tin halfway with water and add this too!) along with the roasted tomatoes from the oven (turn the oven up to 190C / 375F). Put a lid on it and leave to cook for at least an hour (preferably 2 or 3).
  6. Meanwhile, make the cheese sauce. Heat a pan over a low heat and add a lug of olive oil and a large knob of butter. Add finely chopped / grated / minced garlic clove and the bay leaves. Cook for about 4 mins, stirring continuously to avoid burning (it shouldn’t go brown, just soften).
  7. Add the plain flour and stir well. Once mixed to a paste, gradually begin to add the milk, whisking as you go. As it thickens, add more milk.
  8. Bring to a boil whilst whisking and then lower heat to a simmer and stir in half of the cheese as well as salt & pepper to taste. If you like, add 1 teaspoon of Gran Luchito Chipotle Paste too.
  9. Half remove the lid from the ragu approximately 20 mins before it will be ready. This will get rid of some of the liquid and concentrate the flavours. Taste and season if necessary.
  10. When you’re happy with the ragu you’re ready to build the lasagne. In an oven-proof dish, add about ⅓ of the ragu, followed by ¼ of the cheese sauce, followed by a layer of broken lasagne sheets. Repeat this 3 times.
  11. On the final layer of lasagne sheets, add the remaining cheese sauce and sprinkle over the remaining cheese. To make it extra special, add small knobs of butter to the top, as well as a good sprinkle of black pepper.
  12. Bake in the oven for about 40mins (keep an eye on it so it doesn’t burn). If you want the Mexican lasagne extra crispy on top, pop the grill on at the end for a few mins.

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Comments / Questions / Tips

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1 year ago
Rating :

the final step 12, bake it @140°C cos the set heat in step 5 (190°C will be way too much and it’ll burn crisp imo)?


Celia Bagge
Celia Bagge
1 year ago
Reply to  Stephan

Hi Stephan, if you bake it for 40mins at 180 degrees (the standard temperature) that should be ok. This hasn’t been made very clear in step 12, and I will amend it now. Tnx

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