Fajita Lasagna

Fajita Lasagna

Lasagna always takes a little time to layer the ingredients and the noodles. In this recipe, the noodles are pre-cooked in the package, leaving only the sauté of the meat, vegies and sauce. and you’ll have a wonderfully, spicy, cheesy. Mexican style lasagna Fajita Lasagna.

If your family loves lasagna and Mexican food, then this fusion dish is certain to be a big hit at the dinner table. It also makes wonderful leftovers (as any good lasagna should).

Thai Chili Olive Oil
Garlic Cilantro Balsamic Vinegar
Fajita Seasoning
Garlic Himalayan Sea Salt


Assortment of peppers, thinly sliced. I used 1 medium green, red, and orange
1 med yellow onion, thinly sliced
3 garlic cloves, finely diced
1 lb. lean ground meat of choice, or meat alternative
2 Tbsp Thai Chili Olive Oil
1 Tbsp Garlic Cilantro Balsamic Vinegar
1 29 oz. can tomato sauce
1 ½ Tbsp Fajita Seasoning (2 if you like a bit more heat)
1 ½ - 2 tsp Garlic Himalayan Sea Salt
12 cups no-boil whole wheat lasagna noodles, 6 to 8 inches long and 3 inches wide
3 cups shredded Monterey Jack cheese
1 can sliced olives, drained (optional. They can be added in the lasagna, or used as a garnish)

Accompaniment Options

Roasted Salsa Verde
Sour cream
Fresh cilantro


Heat oven to 350º F
Grease bottom and sides of 13” x 9” x 2” baking dish

     Filling Preparation

  • In a skillet, sauté the peppers and onions in the oil and vinegar for about 8-10 minutes, till softened to your desired consistency. If you want more crunch, cook for less time. Set aside.
  • In the same skillet over medium-high heat, add in the meat of choice until browned stirring occasionally. Add in the garlic. Depending on the protein, you may need to add more oil to the pan to prevent sticking. Or if there are a lot of juices drain some off.
  • When cooked, add to the meat mixture, the tomato sauce, Fajita Seasoning, Garlic Himalayan Salt and bring to a boil. Taste for seasoning and adjust accordingly.

     Lasagna Prepartion

  • Cover the bottom of the baking dish with a thin layer of sauce.
  • On the sauce, arrange 4 noodles crosswise or 3 noodles lengthwise, slightly overlapping to cover all the sauce
  • Spread 1 ½ cups sauce over noodles completely covering noodles
  • Spread ½ pepper & onions mixture and olives if using evenly over sauce
  • Sprinkle with 1 cup cheese
  • Repeat the above layering with noodles, sauce, pepper & onions and cheese in the same amounts
  • Sprinkle the olives
  • Top off your lasagna with 4 more noodles crosswise, slightly overlapping
  • Spread remaining sauce over noodles completely covering noodles
  • Sprinkle with remaining cheese
  • Spray cooking spray on a piece of aluminum foil large enough to cover baking dish
  • Tightly cover baking dish with foil sprayed side down
  • Bake about 30-35 minutes until hot and bubbly.
  • Remove foil and raise the temperature to 475’.
  • Bake about 5-10 more minutes until the cheese has browned.
  • Let stand 15 minutes before cutting

Serve with guacamole, salsa, sour cream and fresh cilantro

More Posts


Leave a comment

All blog comments are checked prior to publishing