Mexican Lasagna

An image depicting the Mexican bean lasagna recipe brought to you by the Bean Institute.

To download a Spanish translation of this recipe click here.



  • #10 can (3 quarts) Pinto or black beans, rinsed, drained
  • 8 pounds lean ground beef or turkey, cooked, well drained
  • 1/3 cup dried oregano leaves
  • 1/4 cup ground cumin
  • 1/4 cup garlic powder
  • 48 (2-1/2 to 3 pounds) lasagna noodles, uncooked
  • 3 pounds (12 cups) reduced-fat or regular Cheddar or Monterey Jack cheese, shredded
  • 2 quarts salsa
  • 2 quarts water

Number of Servings : 50

To download a Spanish translation of this recipe click here.


  1. Process beans in food processor until smooth. Combine pureed beans, ground beef, oregano, cumin, and garlic powder.
  2. Arrange 8 lasagna noodles in bottom of steamtable pan. Spread 1/4 of the bean mixture over noodles; sprinkle with 2 cups cheese.
  3. Repeat layers, using 8 lasagna noodles and 1/4 of the bean mixture and 2 cups cheese; top with remaining 8 lasagna noodles. Repeat with second steamtable pan, using remaining noodles, bean mixture, and cheese.
  4. Mix salsa and water; pour half over each pan of lasagna. Bake, covered with aluminum foil, at 350º F until lasagna is hot through and pasta is tender, about 1-1/2 hours. Uncover and sprinkle each pan with remaining 2 cups cheese; bake until melted, 5 to 10 minutes longer. Cut into squares to serve.

TIP: If desired, spread top of each pan of lasagna with 2 to 3 cups reduced-fat or regular sour cream; sprinkle with 1/2 cup each chopped green onions, chopped bell peppers, and sliced black olives.

Created by Doreen Pierson Cherry Hill Public Schools, Cherry Hill, NJ