Mexican Lasagna

Mexican Lasagna
Will Budiaman


  • poblano peppers
  • 1 Tablespoon  canola oil
  • cloves garlic, chopped
  •   One 28-ounce can fire-roasted crushed tomatoes
  •   One 7-ounce can chipotles en adobo
  • 1 Teaspoon  freshly ground cumin
  •   Kosher salt and freshly ground black pepper, to taste
  • 1 Pound  lasagna sheets
  • 1 Cup  chopped cilantro
  • 1/4 Pound  Monterey Jack cheese, grated
  •   Two 15-ounce cans black beans, drained and rinsed

Be forewarned: This lasagna is properly hot. If you "don't do spicy food," feel free to cut down the amount of chipotles en adobo, or to omit them entirely. But, if you're a fellow fire-breather like me, you'll notice that contrary to what a lot of people say about spicy food, the flavors don't get drowned out in this dish. That's because there are plenty of robust flavors to stand up to all the heat — freshly ground cumin, rich freshly grated Monterey Jack cheese, and poblano peppers charred over an open flame. It's all in the details on this one.

Click here to see 6 Irresistible Lasagna Recipes.


Char the poblano peppers one by one directly over a high gas flame, allowing each side to char completely black before turning with tongs. (You can allow the pepper to rest on the grating as you perform other tasks.) As each pepper cools, slip off the skin using your hands, seed, and dice finely.

Meanwhile, heat the oil over medium heat in a medium-sized saucepot. Add the garlic and cook until softened and golden brown, about 2 minutes. Add the tomatoes, chipotles en adobo, and cumin and simmer until the flavors meld and the sauce is thickened slightly, about 10 minutes. Remove from the heat and let cool.

Bring a large pot of salted water to a boil over high heat. Add the lasagna sheets and parboil for 4 minutes. Place parchment paper on 2 baking sheets. Drain and lay out the lasagna in a single layer on the baking sheets to keep them from sticking.

Transfer the tomato sauce to the bowl of a food processor and blend until the chiles are thoroughly incorporated. Stir in the cilantro and season with salt and pepper, to taste.

Preheat the oven to 350 degrees.

Place a layer of sauce in the bottom of a baking dish. Cover with a single layer of lasagna sheets, followed by the sauce, a handful each of Jack cheese, diced poblano pepper, and beans, followed by another handful of Jack cheese. Continue in this manner until all of the ingredients are used up, but save a little sauce and beans for the top.

Cover with foil and bake until the cheese is melted and the sheets soften completely, about 20-30 minutes. Remove from the oven and let cool for about 5-10 minutes before slicing and serving.


Calories per serving:

632 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 69g 106%
  • Carbs 631g 210%
  • Saturated 26g 130%
  • Fiber 112g 450%
  • Trans 1g
  • Sugars 61g
  • Monounsaturated 20g
  • Polyunsaturated 12g
  • Protein 182g 363%
  • Cholesterol 116mg 39%
  • Sodium 5,584mg 233%
  • Calcium 1,486mg 149%
  • Magnesium 1,115mg 279%
  • Potassium 7,599mg 217%
  • Iron 42mg 233%
  • Zinc 23mg 156%
  • Phosphorus 2,989mg 427%
  • Vitamin A 716µg 80%
  • Vitamin C 537mg 894%
  • Thiamin (B1) 3mg 227%
  • Riboflavin (B2) 2mg 115%
  • Niacin (B3) 25mg 123%
  • Vitamin B6 3mg 175%
  • Folic Acid (B9) 1,561µg 390%
  • Vitamin B12 1µg 17%
  • Vitamin D 1µg 0%
  • Vitamin E 17mg 84%
  • Vitamin K 157µg 197%
See detailed nutritional info Have a question about nutritional data? Let us know.
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