Mexican Pizza Lasagna: Tastes like a mexican pizza. Looks like a lasagna! Vegetarian, Gluten-Free, and easily made Vegan with a few simple swaps.
This is the recipe that never ends. My mom and I pass our revisions back and forth so often, that it almost feels like I’m back home in her kitchen.
It all started when I was home visiting the fam and made one of my late night [read: LATE late night] creations for my mom and siblings to snack on. The dip won them over and the next time I was home to visit, my mom whipped up her version, in casserole form. Oh. My. Gosh! I was eating turkey back then and her 7 layer dip mexican lasagna featured hearty seasoned ground turkey and a full brick of cream cheese. Hello comfort food! Naturally I’ve been tinkering with it ever since. These days I keep it simple, vegetarian, and stacked high and mighty in a pyrex baking bowl.
Mexican Pizza Lasagna
Tastes like a mexican pizza. Looks like a lasagna! Vegetarian, GF & easily Veganized
Recipe Serves two. To feed a crowd, break out your casserole dish and get your layer on! This dish is easily doubled, tripled, or quadrupled to feed more!
Mexican Pizza Lasagna
- 4 small corn tortillas
- approx 1/2 can of refried beans
- 1-2 cups of black beans
- 1/2 cup [or more] enchilada sauce [red, green, or both!]
- 4 Tbsp of your favorite salsa verde
- 1 medium roma tomato, diced
- 1 Tbsp green onions, chopped
- shredded cheese, taco sauce + a dollop of sour cream [or plain greek yogurt!] for topping
- Preheat oven to 350 degrees F.
- Prep a bake-able glass bowl with a thin layer of sauce to prevent sticking.
- With a tortilla in one hand an a butter knife in the other, spread a thick layer of refried beans onto the corn tortilla.
- Top with black beans, green salsa, more enchilada sauce, and then place inside your baking bowl or dish. This will be your first layer.
- Repeat this step for the next two layers. If you're going the T-Rex route or need a cheese fix, top the bean-y goodness with [cooked] meat &/or cheese and repeat. This not only makes fabulous leftovers but is a great way to use up leftovers you may have creeping around in your fridge!
- Each layer will be more of the same until you reach the final tortilla.
- Pretty it up with a splash of color! Add diced tomatoes, jalapenos, shredded colby jack cheese and all your favorite toppings.
- Bake at 350F for about 20-25 minutes and then top with additional tomato, and chopped green onions for an extra burst of color. It doesn't need it, but a dollop of sour cream [or greek yogurt!] takes this baby to the next level. Yum!
NOTE: I’ve gotten in the habit of shredding up a colby jack string cheese stick on top of tacos, nachos, and mexican pizza. They melt like a champ and act as cheesy portion control =) Also, if you have a random packet of taco sauce lying around, it’s nothing short of amazing when paired with this dish.
special diets and swaps
Brontosaurus Chefs veganize by nixing the cheese or adding daiya. Easy peasy!
T-Rex Chefs saute ground turkey/beef with onions, garlic, taco seasoning + dried cilantro
Spicysaurus Chefs top off your dish with fresh or pickled jalapeños
So… how was it?
Easy and ahhhhmazing! If you can make a sandwich, you can make this lasagna! No boiling noodles or mixing complicated fillings… just layer like a sandwich, bake, and enjoy. It tastes fabulous the first day and equally phenomenal as leftovers. Adding a little taco sauce makes it taste like a glammed up version of Taco bells Mexican pizza, minus the deep fried tortillas and sketch factor.
The combination of warm melty goodness with crisp, cool tomatoes, green onions and sour cream is absolute perfection… and oh-so satisfying! It’ll pair nicely with a side salad or you can simply pile shredded lettuce and guacamole right on top! Balanced and baller!
Now go make this. Stat! <3
I highly suggest making extra! In true lasagna fashion, it tastes even better the next day =)
and since I make it so often, I even whipped up a re-mix