This Mexican Lasagna Recipe was created in partnership with Rio Luna Organic Peppers. All thoughts and opinions are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.
You know what I discovered yesterday? I have NEVER made lasagna for my children. I thought surely, sometime in the last eleven years I would’ve made it at least once, but they both assured me as we were sitting down to plates of this beautiful Mexican lasagna last night that they had only eaten lasagna once in their entire lives and that was on an overseas flight two summers ago—for shame.
Therefore, I am forever grateful that my friends at Rio Luna Organics asked me to create something crowd pleasing and special using their green chiles for tailgating season because this Mexican Lasagna Recipe gave me major mom points. Unlock the power of peppers indeed!
4 Reasons To Make This Mexican Lasagna Recipe for Your Next Game Day Get Together
Need convincing? I’ve got at least four reasons to make this cheesy Mexican lasagna for your friends and family this weekend:
- Green chiles and Mexican chorizo make the world’s BEST bolognese sauce. Rio Luna Organic Green Chiles are the highest quality organic peppers that have been used by professional chefs for years. It’s the tang people!
- You can totally make this ahead of time by assembling the layers and then baking when you are ready to serve. If you want to make it way ahead it freezes beautifully too!
- Lasagna sounds really time-consuming and difficult but by using no-boil noodles and a 20-minute bolognese sauce, it really doesn’t take that long at all.
- This recipe feeds a crowd and is easy to transport, making it the perfect potluck dish!
Pro-Tips for Cooking Mexican Chorizo
If you’ve never made any Mexican food recipes with chorizo before, you may be surprised by how different it is from other sausages.
- Mexican chorizo is a raw, ground sausage. Very different from Spanish chorizo which is a cured sausage, more like salami.
- It doesn’t “brown” so much as cook down into a crumbly, thick, almost sauce-like consistency.
- Mexican chorizo has a lot of fat (which makes it so delicious). If you want to pour off some of the fat before adding the other sauce ingredients you can, but I like to leave it in for the flavor.
- There is beef chorizo and pork chorizo. I like to use a combination of both in this recipe, but you can use all beef or all pork if you prefer.
Favorite Mexican Cheeses for Lasagna
The best part of lasagna is the cheese, amiright?! Here’s what I used to give this one Mexican flair:
- Requesón is a soft, milky cheese. Substitute whole-milk ricotta if you can’t find it.
- Cotija cheese has a sharp, tangy flavor and crumbles beautifully. It is widely available in most grocery stores.
- I used fresh mozzarella for it’s melty quality but you could also use Oaxaca cheese if you’d like.
Is it Spicy?
Compared to many other Mexican dinner ideas, this lasagna is fairly mild. As proof, my kids gobbled it up with no complaints—they’re mildly sensitive to heat.
An excellent way to control the heat is by using the new Rio Luna Organic labels as a guide! Their new labels feature a special heat index meter on the side letting you know just how spicy each product will be. For this recipe I used their Large Chopped Green Chiles which has a heat level of mild. Rio Luna Organic Peppers and Chiles can be found at Whole Foods nationwide and for my California readers, you can find them at Ralphs, Vons, or Safeway.
Keep in mind the chorizo you use will pack some heat as well. You can always cook a little of the chorizo in a separate pan to find out how spicy it is before adding the entire amount to a dish.
What You’ll Need
Other Rio Luna Organic Recipes
I’ve been collaborating with Rio Luna Organic all year and have had a blast coming up with new ways to use their certified organic, GMO-free chiles and peppers. Check out what we’ve created and be sure to follow Rio Luna Organic Peppers on Facebook and Instagram for lots more recipe inspiration!
- Green Chile Vegan Pozole
- Grilled Veggie Skewers with Smoky Green Chile Vinaigrette
- The Best Spicy Jalapeño Michelada
Homemade Mexican Lasagna— Totally Doable, Right?
After making this recipe my thoughts about lasagna being fussy and a lot of work have totally changed. Hopefully, I’ve convinced you along the way! I’ll be making this one again for sure. Let me know if you make it too by snapping a photo and sharing it with me or drop me a comment below. Tag @holajalapeno or #holajalapeno on Instagram. ¡Buen Provecho!Print
Green Chile Mexican Lasagna Recipe
Green chiles, chorizo bolognese, creamy layers of pasta and three different cheeses make this Mexican Lasagna Recipe your next potluck’s best friend.
- Prep Time: 30
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: main dish
- Method: bake
- Cuisine: Mexican-American
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
4 cloves garlic, minced
1 1/2 pounds Mexican chorizo, beef or pork or a mixture of both
28 ounce can crushed tomatoes
1/4 cup tomato paste
7 ounce can Rio Luna Organics Large Chopped Green Chiles, drained
2 tablespoons minced fresh oregano
15 ounces whole milk requesón or ricotta
1 1/2 cups crumbled Cotija cheese, divided
1 large egg
2 tablespoons minced parsley
1 package no-boil lasagna noodles
1 pound fresh mozzarella, sliced
Heat oil in a large saucepan over medium-high heat. Add onions and carrots and season with salt and pepper. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add garlic and cook a minute more.
Reduce heat to medium-low, remove chorizo for its casing, if it has one, and cook, stirring occasionally. The sausage won’t brown per se, but cook. It takes about 10 minutes.
Add crushed tomatoes, tomato paste, chiles, and oregano. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook, uncovered, until thickened, about 20 minutes.
In a medium bowl, combine requesón or ricotta, 1 cup of the Cotija, egg, parsley, and 1/2 teaspoon of salt, plus 1/4 teaspoon of ground black pepper. Stir until well combined.
Heat oven to 400°F and arrange a rack in the middle.
Spread 1/4 of the bolognese on the bottom of a 9×13-inch baking dish, covering the bottom. Top with 4 lasagna sheets, overlapping them a little if need be. Spread 1/3 of the requesón on top and 1/3 of the mozzarella slices on top of the requesón. Keep layering in this order. Add the remaining lasagna noodles and pour the remaining bolognese sauce over top. Top with mozzarella and remaining 1/2 cup Cotija cheese.
Bake uncovered for 30-40 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.