Arriba, Arriba! Andale, Andale! Really Speedy Mexican Lasagna

The Delish Weekly Dinners Newsletter arrived to my inbox this past Sunday.  “What You’re Cooking This Week” was the attention-grabbing headline and I read on to see what I’d be cooking, assuming there was any truth to the statement. As it turned out, I wound up making Mexican Lasagna, the “Tuesday” dish. And, yes…I actually prepared it on Tuesday!

The recipe claimed it took a total of 35 minutes to make. I was skeptical that I could actually pull off making a lasagna in such a short time frame. My family members, who know me well, were even more doubtful. However,  I had all the ingredients on hand and figured I’d give it a try.

(Image: "SoS")
(Image: “SoS“)

Mexican Lasagna Ingredients
kosher salt
1 lb. Lasagna
Extra-virgin olive oil
1 Garlic clove, minced
1 onion, chopped
1 Tbsp cumin
1/4 cup chopped pickled jalapeños
1 lb. ground beef
Freshly ground black pepper
28 oz. crushed tomatoes
1 1/2 cups Mexican blend shredded cheese
1 1/2 cups shredded mozzarella
1/2 cups chopped cilantro, plus more for garnish
2 cups pico de gallo salsa, room temperature

Read the full recipe and complete cooking instructions on Delish’s website.

In review
The recipe was easy to prepare and very tasty. I shaved off some time by using oven-ready lasagna noodles and simply adding a 1/3 cup of water to thin the sauce as I knew it would be absorbed in the noodles anyway. I’m a wimp when it comes to heat so I eliminated the jalapeños, much to my husband’s chagrin. The recipe was fully prepared and cooked in 30 minutes, which totally astounded me!

(Image: "SoS")
(Image: “SoS“)

On the “Sugar Scale” [my unofficial recipe rating system], this recipe scored a 10 out of 10. The ingredients were staples I had on hand, including fresh cilantro left over from the guacamole that I made the day before (see earlier blog post for recipe). What’s more, it took less time to prepare than the recipe stated and everyone in the family, including me, had seconds. I’ll most definitely be making this recipe again.

The views expressed in this post are purely my own. See my disclosure policy for more information.

 

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