Best Valeries Mexican Lasagna Recipes

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MY MOM'S LASAGNA



My Mom's Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
  • Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

VALERIE'S MEXICAN LASAGNA



Valerie's Mexican Lasagna image

I came up with this recipe one night when I wanted to serve tacos and just wasn't in the mood for all the components and their individual bowls or dishes that have to be placed on the table or the island.......nor was I in the mood to clean up all those dishes. So I decided to just put taco ingredients into a casserole and serve it that way. The results were surprising. My family loved the casserole and now they want it served weekly. You can make a few of these ahead and freeze them. If you don't have the freezer space, a big time saver is to purchase ground beef on sale, in bulk and cook & season it all at once. Divide and freeze in 1 pound containers. Makes assembly day a breeze. Just microwave 1 pound of the cooked & seasoned beef for about 1 minute to loosen it up. Then proceed with assembly of the casserole and bake.

Provided by Vals Home

Categories     < 60 Mins

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 12

1 lb ground beef, browned and crumbled
1 taco seasoning, packet
12 corn tortillas, uncooked
1 (15 ounce) can refried beans or 1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) jar taco sauce
3 cups sharp cheddar cheese or 3 cups Mexican blend cheese, shredded
picante sauce
sour cream
diced tomato
lettuce
tortilla chips

Steps:

  • Preheat oven to 350.
  • Season ground beef according to directions on taco seasoning packet. Set aside prepared beef for layering.
  • Spray 9 X 12-inch baking dish with cooking spray. Layer ingredients in the following order:.
  • 4 Corn tortillas.
  • Spread 1/2 can of beans over tortillas.
  • Sprinkle 1/3 of beef over the beans.
  • Spread about 1/4 cup of taco sauce over beef.
  • 1/2 can of corn over sauce.
  • 1 Cup of shredded cheese.
  • Another layer of corn tortillas.
  • Repeat above layers ending with a layer of beef.
  • Bake, covered 30 minutes.
  • Uncover and sprinkle with 1 Cup of shredded cheese. Return to oven until cheese is fully melted.
  • NOTE: if using refried beans, it's a good idea to thin the beans with 3-4 tablespoons of the taco sauce.
  • Serve casserole hot with chopped lettuce, diced tomato, sour cream, chips and salsa.

LAZY NO-BAKE LASAGNA



Lazy No-Bake Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 pound mild Italian sausage, casings removed
2 cups Classic Marinara Sauce, recipe follows
12 ounces mafaldine corte or farfalle pasta
8 ounces mini mozzarella balls
3/4 cup ricotta
1/4 cup grated Parmesan
Torn basil leaves, for topping
1/3 cup olive oil
6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter

Steps:

  • Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

MEXICAN LASAGNA



Mexican Lasagna image

Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
  • Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

MEXICAN LASAGNA



Mexican Lasagna image

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. -Rose Ann Buhle, Minooka, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Nutrition Facts : Calories 521 calories, Fat 28g fat (16g saturated fat), Cholesterol 110mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

LASAGNA ALLA BESCIAMELLA



Lasagna alla Besciamella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Steps:

  • To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
  • To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
  • To make the lasagna: Preheat the oven to 350 degrees F.
  • Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
  • Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

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