26 Reviews of V's Mexican Lasagna

From: JellyBean#86

On Feb 25, 2009

Excellent recipe! I will be making this again. I also added a cup of corn and a cup of beans to the mix and it turned out awesome. The only thing I would change is really rinse the beans out well because they made the recipe a little too runny. Everyone loved it and we ate it with salsa and green onion.

From: Lainey6605

On Jul 5, 2007

This is a fantastic recipe. There's not a thing I would change about it. It suited our tastes perfectly. I will definitely be making this again. Made for ZWT3 2007.

From: Chef Crystal Cooks

On Sep 19, 2008

I used regular whole wheat noodles for this one and did cook them before starting the lasagna. I also used FF cottage cheese in place of the ricotta and used my blender to mix it with the cilantro and eggs. It came out creamy and pourable, which was great to layer between the noodles. At serving time after setting for 15 minutes, it made a nice layer and was very tasty! This was a big hit all the way around the table! My grandchildren ate every bite and NO complaints! That is a feat in itself Thanks so much for this excellent recipe V!

From: Obag

On Sep 27, 2008

I made this (and used the Zaar conversion tool to cut the proportions in half). I bought a rotisserie chicken from the grocery store to make the prep time even faster. The single herb(cilantro) was surprisingly flavorful and brought out the spices in the enchilada sauce. The dish came out of the oven not looking like typical lasgna (think more like an open-faced enchilada) but was delicious. This makes for a great company meal.

From: wyzgirl14

On Aug 27, 2007

I made this recipe just yesterday using my Simple & Delicious Magazine. While searching for recipes on Zaar, I came across this one and, yes, it's basically the same recipe. From what I remember, only the garlic amount and the cheeses are a touch different. My husband and I enjoyed this dish very much and will make it again. It is SO easy to prepare compared to regular lasagna! Thanks for sharing!

From: Chef Mommie

On Jun 28, 2007

Okay...one of my favorite finds here! I used the tips in #13 which did make it so very easy. Also, I replaced the ricotta with cottage cheese because I already had that. My sauce was mild, but it still packed some heat. Wonderful Recipe! Thank you Chef ~Vseward!!! Made during ZWT3 by a Floozie - Remembering Amy.

From: *Kathy*

On Oct 1, 2008

Loved it! Perfect as written, and the flavors were just right. I know no-boil lasagna noodles are a big time-saver, but I still like to use the ones that require boiling in water. Thanks for a great recipe.

From: George's Gma

On Jun 16, 2009

I made this recipe printed from TASTE OF HOME (think it was also Chef~V's from bio info), which had slight variations. For a vegetarian version I just left out the chicken, and to keep with local tastes I substituted the canned enchilada sauce with a 14 oz. container of frozen New Mexican red chile puree, 1-1/2 cups of water, 3/4 tsp. salt, 1/2 tsp garlic powder (left out the minced garlic in recipe) and 1/2 tsp. dry Mexican oregano. I also subbed Mexican cheese blend for the shredded cheddar and jack (original recipe called for 4 cups, but 2 cups was plenty). It was DELICIOUS!

From: Chef #712871

On Feb 15, 2009

Awesome!!!

From: iewe

On Jul 2, 2007

Very good — I am guessing it will be even better the next day. I would add more cheese, however (the ricotta seemed to get lost), and husband said "more cilantro," but he likes an absurd amount of cilantro in things.