Mexitalian Lasagna
Mexitalian Lasagna combines the bold flavors of Mexican salsa and chili with traditional Italian lasagna layers, topped with melted mozzarella and Parmesan cheeses. Perfect for a hearty family dinner or entertaining guests, it offers a delightful fusion of spicy, cheesy, and savory tastes in every bite.
Ingredients
- 15 oz. can Hormel chili (no beans)
- 4 oz. can sliced mushrooms, drained
- 1 1/2 tsp. Italian seasoning
- 1 1/2 tsp. dried parsley ⓘ
- 2 1/2 cups shredded Mozzarella cheese ⓘ
- 16 oz. jar Mexican salsa, drained
- 3/4 cup grated Parmesan cheese ⓘ
- 1 1/2 cups cottage cheese ⓘ
- 9 lasagna noodles ⓘ
- vegetable cooking spray ⓘ
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the Hormel chili, drained Mexican salsa, sliced mushrooms, grated Parmesan cheese, and Italian seasoning.
- In a small bowl, stir together the cottage cheese and dried parsley.
- Spray a 9 x 9-inch baking dish with vegetable cooking spray.
- Layer 3 lasagna noodles, half of the cottage cheese mixture, half of the chili mixture, and 1 cup of shredded Mozzarella cheese in the dish.
- Repeat the layers: noodles, cottage cheese, chili mixture, and 1 cup of Mozzarella cheese.
- Top with the remaining noodles, chili mixture, and Mozzarella cheese.
- Cover with foil and bake for 25 to 30 minutes or until thoroughly heated.
- Remove from oven and let stand for 10 minutes before serving.
Tips & Substitutions
For a spicier kick, consider adding jalapeños to the chili mixture or using a spicier salsa. You can substitute cottage cheese with ricotta for a creamier texture. If you're short on mozzarella, a blend of other cheeses like Monterey Jack or cheddar can work too. Make sure to drain the salsa well to prevent a watery lasagna.
Serving Suggestions
This dish pairs beautifully with a fresh side salad or garlic bread for a complete meal. For a fun twist, serve alongside the Cold Bean Dip or your favorite Mexican recipes. You can also sprinkle fresh herbs or additional cheese on top before serving for extra flavor.
Storage & Reheating
Leftover Mexitalian Lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mexitalian Lasagna contains roughly 540 calories, with 54g protein, 75g carbohydrates, and 14g fat. It is an excellent source of vitamin C (249% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (178% of the Daily Value). Note that it is relatively high in sodium, at 1192mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and store it covered in the refrigerator. Just be sure to add a few extra minutes to the baking time if baking straight from the fridge.
Is this recipe suitable for vegetarians?
Yes, this Mexitalian Lasagna can easily be made vegetarian by ensuring the chili is meat-free. You can also add more vegetables, like spinach or zucchini, for added nutrition and flavor.
Can I freeze the Mexitalian Lasagna?
Absolutely! You can freeze the assembled lasagna before baking. Cover it tightly with foil or plastic wrap and store it in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).