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Mexican Lasagna

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“Very easy to make. You don't have to precook the noodles. Use hot or mild salsa depending on your taste. I am a vegetarian so leave chicken out of half of the dish.”
2hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Spray 9x13 pan with nonstick cooking spray.
  3. Layer 4 uncooked noodles in the bottom of a 9x13 baking dish.
  4. Mix refried beans and chicken together.
  5. Spread half of the mixture over the noodles.
  6. Sprinkle with half of the olives.
  7. Repeat layers, ending with a layer of noodles.
  8. Mix water and salsa and pour over layered dish.
  9. The liquid will just come to the top of the last layer of noodles.
  10. Cover with foil and bake for 1 hour and 45 min.
  11. or until noodles are tender and most of the liquid is gone.
  12. Remove from oven spread 1 container of sour cream over dish and top with motzerella cheese.
  13. Bake until cheese is melted.
  14. About 10 minutes.
  15. Let stand for 10 minutes after taking out of the oven as it is easier to cut and serve.
  16. This can be assembled the night before and then baking isn't as long.

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