Best Gluten Free Mexican Lasagna Recipes

GLUTEN FREE MEXICAN LASAGNA

Gluten Free Mexican Lasagna image

This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose are gluten-free. You can also make your own chili and use it.

Provided by Kimmie Mitchell

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans chili without beans (such as Wolf®)
1 (15 ounce) can black beans, drained
1 small onion, chopped
12 corn tortillas, or as needed
3 cups shredded sharp Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix chili, black beans, and onion together in a bowl.
Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 35.7 g, Cholesterol 70.1 mg, Fat 21.3 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 12.1 g, Sodium 974.7 mg, Sugar 2.5 g

GLUTEN FREE MEXICAN LASAGNA

Gluten Free Mexican Lasagna image

I made this last night from what we had on hand and it was so good I decided to record the recipe before I forgot what went into it! Inspired by some Mexican Ricotta I had on hand. This recipe is easily substitutable for what you have on hand, and easy to make vegetarian. Note: prep time includes time to roast peppers.

Provided by GirlyJu

Categories Mexican

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 poblano peppers
2 jalapenos
1 onion, chopped
3 garlic cloves, minced
1 lb ground turkey
1 (10 ounce) can rotel
1/3 cup chopped tomato
1 (1 1/4 ounce) package taco seasoning (I used homemade blend)
1 -2 ear corn, roasted and removed from cob (I used leftover chilote.)
salt and pepper, to taste
1 lb mexican ricotta cheese
1 egg
1/2 cup salsa verde (I used leftover homemade roasted pepper, avocado and lime cream sauce)
3 cups Mexican blend cheese
chopped fresh jalapenos, and or cilantro

Steps:

Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
In mixer, combine ricotta, egg and verde sauce until smooth.
In glass casserole dish create three layers:.
First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
Top with jalepenos or cilantro (optional).
Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.