No Boil Mexican Lasagna {How to Freeze}

Mexican Lasagna
I typically make a Southwest Black Bean lasagna with tortillas, but I’ve had my eye on this Mexican Lasagna to freeze. About three weeks ago, I doubled the recipe below and made two 9×13 pans. When we decided to have extended family over for our daughter’s birthday, the meal for twenty people was a cinch to plan. That’s what I love about freezer cooking. It saves me so much time and headache.

I tweaked a recipe from the Girl who ate Everything and used my own homemade seasoning I keep in the freezer. I personally love cottage cheese in my lasagna recipes, but feel free to sub in ricotta. I also use 93 percent lean ground turkey instead of beef. You can also sub in cooked cubed or shredded chicken.  This meal tastes so much like enchiladas and it’s fabulous with Mexican fixings, like sour cream, black olives or jalepenos. It tastes nothing like traditional lasagna.

Adapted from The Girl who Ate Everything recipe

Mexican Lasagna

Yield:12 servings


  • 9 lasagna noodles {I use the regular kind}
  • 1 pound lean ground turkey or beef, cooked
  • 1 (1-oz.) package taco seasoning or homemade seasoning
  • 1 large container cottage cheese
  • 3 cups mexican shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa {add 1/4 cup water to the jar to empty and pour on top}
  • Optional toppings: sour cream, green onions, diced tomatoes


  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
  3. In a 9×13 baking dish, start by layering 3 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the cottage cheese, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times. Add water to the bottom of the salsa jar and pour around the edges to moisten the noodles.
  4. Bake covered 1 hour or until pasta is fork tender. Remove foil. Bake 10 more minutes.  Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.

Freezer Directions:

Label heavy duty foil with heating directions: Thaw 24 hours, bake 350 for 1 hour or until hot and bubbly, Remove foil, bake 10 minutes. Stand 10 minutes.

Cover completely and freeze until solid. I had to bake two lasagnas for 1-1/2 hours to get hot and bubbly.

This is one super easy Mexican meal that feeds a large crowd.

Have you made No Boil Mexican Lasagna before?



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