Sam’s Tex-Mex Lasagna Recipe

When it comes to pasta dishes…My husband is the king! His family immigrated to the United States from Italy and his mother spoke fluent Italian. She spent a good part of her life teaching all of her children how to cook and I have to admit…when it comes to pasta…my husband reigns supreme!

This Tex-Mex Lasagna recipe is a twist on the classic Italian dish but with Spanish flavor. He got this recipe about 20 years ago from his boss who moved had lived most of his life in Arizona. Over the years, he tweaked the recipe into a delicious creation. Perfect for a family dinner!

Sam’s Tex-Mex Lasagna Recipe

12 pieces Lasagna, uncooked
3 cups seasoned spaghetti sauce
1 cup water
1 15 1/2 ounce can red kidney beans, drained
1 10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups ricotta cheese
1 1/2 cups Monterey Jack cheese, grated
Parmesan cheese

Preheat oven to 350 degrees F.

In a medium bowl, stir together the seasoned spaghetti sauce, water, red kidney beans, thawed corn and chili seasoning mix. Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagna, 3 lengthwise, 1 width-wise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta cheese on top. Arrange another 4 pieces of lasagna over the ricotta cheese and top with another cup of the spaghetti sauce. Spread remaining ricotta cheese on top. Arrange final 4 pieces of lasagna on top. Cover with remaining spaghetti sauce. Refrigerate for at least 6 hours.

Cover lasagna with aluminum foil and bake for 45 minutes covered. Uncover lasagna, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Right before serving sprinkle grated Parmesan cheese on top.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!