Smothered Mexican Lasagna

Smothered Mexican Lasagna

194 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Brenda Britten
Recipe by  Brenda Britten

“Great tasting and easy Mexican lasagna. Tastes like it was hard work.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
  2. In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
  3. Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

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Reviews (194)

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Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese blend. So it went tortilla, refried bean mix, riccotta cheese mix, meat, sprinkle cheese. Then on the very top I put another layer of riccotta and then sprinkled the cheese. I served it with fat free tortilla chips and corn. My husband hates beans and mexican but he cleaned his plate. He couldn't figure out what the bean layer was - he just liked the creamy taste - Great recipe



This really is a delicious and versatile recipe. This is the 3rd time I've made it now and this is how we've decided we like it best: 2 10 inch tortillas & then 1 halved tortilla on each side (straight side to the edge of the pan). Half the meat mixture (2 lb ground turkey, diced yellow onion, taco seasoning, 1 14.5 can diced tomatoes & 1 can rotele), 2 cups shredded monterey/colby. Another layer of tortillas. Next is the ricotta with 1 egg and 1 4 oz can chilies whipped together and a can of corn over the top. Another layer of tortillas. Rest of meat with 2 small cans sliced black olives. Another layer of tortillas. 8 oz sour cream + 8 oz salsa mixed over the top of that, topped with 2 cups of mexi-cheese and sliced green onions on top. Bake as directed. This makes enough to feed myself and 3 growing boys with plenty to take into work to share. Thanks so much for the ideas and the recipe!



This was very yummy and the kids loved it! I did change a few things though, I used corn tortillas instead of flour, I decreased the water to about 1/2 cup, and I added pepper, chili powder, and some other spices to the ricotta. I also added cheese (a combination of cheddar and monterey jack) to the layers and on top. Very yummy!! This made enough for 3 meals for my family, so I froze the extra helpings.

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Amount Per Serving (6 total)

  • Calories
  • 716 cal
  • 36%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 63.9 g
  • 21%
  • Protein
  • 40.5 g
  • 81%
  • Cholesterol
  • 199 mg
  • 66%
  • Sodium
  • 1660 mg
  • 66%

Based on a 2,000 calorie diet



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Mexican Lasagna Lite


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Gluten Free Mexican Lasagna