Mexican Lasagna

Mexican Lasagna

What happens when you take two delicious cuisines and put them together? One extra delicious dinner! This Mexican lasagna is a twist on the Italian classic, incorporating your favorite Mexican flavors in a lightened up, healthy way. Lower in calories, carbs and fat than just about anything you’ll find in a Mexican or Italian restaurant, and it couldn’t be easier to make!


  • 3/4 cup cheddar low fat, sharp
  • 1 cans enchilada sauce 10oz, green or red
  • 1 cup greek yogurt
  • 4 oz green chiles diced
  • 1 pound (LB) ground beef I use extra lean 96/4, ground turkey will also work
  • 1 cup salsa
  • 1-2 cups spinach
  • taco seasoning
  • 5 tortillas gluten free if preferred
  • Procedure

  • Sauté ground beef in a little cooking spray (or oil) and add in taco seasoning. Once beef is cooked, add green chiles and salsa. Set aside.
  • Pour half of enchilada sauce into a large baking dish, and swirl it around to cover the bottom completely.
  • Place one whole and one half tortilla down flat into the baking dish.
  • Spread a layer of Greek yogurt onto your tortillas.
  • Add a layer of spinach across the tortillas, covering completely.
  • Layer on half of the ground beef mixture.
  • Repeat layers: another tortilla layer, greek yogurt, spinach, and the rest of your meat.
  • Place two final tortillas on top, as well as the rest of your enchilada sauce, and some cheddar cheese.
  • Bake in an oven preheated to 375°F for 20-25 minutes.
  • Allow to cool for 20 minutes before slicing and devouring!
  • Nutritional Info

    Serving: 1 serving
    yields 12 servings
    Calories: 128

    • 9g Carbs

    • 4g Fat

    • 14g Protein

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