Mexican Lasagna Recipe

I went to a dinner gathering at my friend’s house where she served us all a delicious Mexican lasagna that was so good I just had to recreate it and share. I hope you love this Mexican Lasagna recipe as much as we do!

mexican lasagna recipe

One of the best things about recipes like this is that they’re so versatile! Leave out the chicken to make it vegetarian (the beans will still be plenty of protein and texture), or swap the whole grain tortillas for corn tortillas to make it gluten free. 

mexican lasagna

I used this recipe that my friend followed as my inspiration, but scaled it down, tweaked some of the ingredients and the amounts, used Greek yogurt instead of sour cream, etc. Tip: to save time, use a rotisserie chicken – or leftover shredded chicken!

This was a fun recipe to make with Matt — and it would be a great one to make with kids, too, because the ingredient amounts and the layers don’t have to be perfect by any means — just have fun with it!

mexican lasagna

Mexican Lasagna

Serves 8 to 10

This simple recipe is perfect to make on a Sunday and enjoy throughout the week. Leave out the chicken for a vegetarian option or use corn tortillas to make it gluten free. Serve warm, topped with avocado and hot sauce, if desired.


  • 6 whole grain or corn tortillas
  • 2 cups shredded cooked chicken breast (optional)
  • 1 can (16 oz) kidney beans, rinsed and drained
  • 1 can (16 oz) black beans, rinsed and drained
  • 1 jar (16 oz) salsa
  • 1 cup plain Greek yogurt
  • 1 large green pepper, chopped (we used raw peppers, but they would also be great cut into strips and sauteed)
  • 2 cans (2.25 oz each) sliced ripe olives, drained
  • 1 cup shredded sharp cheddar cheese
  • Fresh cilantro, chopped, if desired


Preheat oven to 350.

  1. In one large, deep baking dish or two smaller dishes, arrange a layer of tortillas. On top of the tortillas, layer on roughly half the chicken, beans, salsa, yogurt, green pepper, olives, and cheese, in that order. Add another layer of tortillas and repeat, saving a little of the salsa and cheese to go on top. Add one final layer of tortillas and top with the rest of the salsa, then the cheese. Add some chopped cilantro, if desired.
  2. Bake 20 minutes.


mexican lasagna

This recipe can easily be split into two pans, if you don’t have a large one on hand, by the way! My smaller dish ended up only getting one layer while the other had two — so again, just be creative with this recipe — you don’t have to follow the directions perfectly for it to be delicious. :)

I hope you love this recipe as much as we do! Matt and I both gave it two big thumbs up and froze some of the leftovers for later, too.

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  1. 1


    I love any excuse to try a new Mexican recipe. And you can get all these ingredients abroad. I sometimes have a hard time finding some special stuff (like flax seed) in Amsterdam.

    • 2

      Hi Jeanelle, have you come across this store in Amsterdam yet? They stock a lot of these kind of things, and even have Vega and some ezekiel products (albeit at quite a marked up price!)
      (They also have a cafe and yoga studio)

      Also, here’s the blog of someone who lives in Amsterdam- she is very into health foods and I’m sure she frequents other places too, she might be able to give you the best tips about the cheapest place around:

  2. 3

    Such a creative idea! I love all your recipes :)

  3. 5

    Thanks for this recipe! My boyfriend and I love Mexican food and it’s so easy to make gluten-free!

  4. 6

    Thanks for sharing! I was wondering what I was going to make for dinner tonight since it has to be quick. This fits the bill! I already have all the ingredients on hand. I was thinking chopped avacado would be a yummy addition. Such a versatile dish to experiment with!

  5. 8

    This looks delicious!

  6. 9

    Oh, that looks so inviting. I love anything tomato based.

  7. 10

    I pinned the recipe. Looks really good!

  8. 12

    I am with you! I LOVE recipes like this – so simple, versatile, nutritious, satisfying, scrumptious! What more can you ask for? And leftovers? Yes please!! Have you tried sriracha? Delish! I had it to everything =)

  9. 13
    Adventurer says

    Looks awesome! Thanks for sharing. And pls let us know how it tastes as a leftover! Well done!

  10. 14

    I make a vegetarian tuna lasagne, but usually use wholemeal pasta. I might try and make it using the tortillas instead. Simple, but great idea. Thanks Anne!

  11. 15
    Marilyn Lisenbee(Sunny) says

    I am definitely going to try this but will mix some Jalapenos with the green peppers.

    Thanks for a great recipe.


  12. 16

    That looks delicious!! I am definitely going to try it:) Thank you for the recipe.

  13. 17

    I just found you on Google. What a great blog you have. This Mexican lasagne is something new. I really do like it. Thanks

  14. 18

    Yum Yum Yum! I’m so glad you shared this recipe! I will definitely have to try this sometime!

  15. 19

    Happy that I inspired you!!! maria =)

  16. 21

    I’ve used those ezekiel tortillas in enchiladas and love them! They get perfectly crispy on the outsides and soft in the middle. I love how easy this recipe is too. Perfect for a college budget like my own :)

  17. 22

    Easy and delicious! Thank you!

  18. 23

    I love all of the colors.

  19. 24

    Great recipe! I used the Ezekiel wraps and they fit perfectly in a round marinex glass baking dish I own. One side was ground beef for hubby other side just beans for me, it was fantastic. Leftovers for lunch today :)

  20. 26

    Just made this dish! It was easy to make (and i’m not much of a cook) but taste so delish! Can’t wait to eat the leftovers this week and i have plenty!

  21. 27

    I have made this twice in the last 3 weeks. My fiance’ and I love it!!! Thanks for sharing :)

  22. 29

    Do you think this would work well with ground turkey instead of the chicken?

  23. 32

    Made this today. OMG soooooo good. Can’t wait to eat leftovers tomorrow. Thanks so much for this one.

  24. 34

    We made this last night (after I spent the past few days drooling over the photos), and it was SO delicious and incredibly easy. Because our weeknight time is limited, we just got some cooked chicken from the Whole Foods hot bar and shredded it ourselves, which made it even easier. Seriously delicious.

    Next time, I will pre-cook the green onions. I think they stand out a little when they’re uncooked. I also might add some onion :) And definitely top with avocado, which I forgot this time. I ALSO love the suggestion above to add some jalapenos. Another idea I had was to try green salsa instead of red. So many possibilities!

    Will definitely make this again! Thanks again, Anne.

  25. 36

    I made this and liked it, but the yogurt really threw it off for me. Going to omit next time and definitely add avocado! I also love idea of trying ground beef.

  26. 38

    Loved this recipe! I made it in a 9×12 pan. It was full to the brim! It wasn’t nearly done after 20 minutes, perhaps because I put it all in one dish. Next time I would cover it with greased foil for a while and then remove it and let the cheese brown. Just wanted to mention it if anyone is making it for a gathering—wouldn’t want it not to be ready in time! Thanks for the recipe!


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