Have you ever tried Mexican Lasagna with salsa verde? It’s so good your family will love it and the portions are large ensuring there will be leftovers.
 
Mexican Lasagna

Many years ago, I came across one of Rachel Ray’s recipes for a Mexican Lasagna. It was a little too complicated for me, so instead I ended up creating a Mexican pulled pork lasagne recipe using things I have already made. I make salsa verde on a regular basis as well as crockpot carnitas aka shredded pork. I combine them to make tacos, but with this Mexican Lasagna, I have a whole other use for both. This Tex-Mex recipe is so delicious, I hope you love it too!

Mexican Lasagna Recipe

Ingredients:

1- 2 pounds shredded pork carnitas
1 or 2 cans hominy, drained
Salsa Verde 
3 avocados
2 limes or 4 tbsp lime juice
2 tablespoons honey
1 package large flour tortillas
1 pound CoJack cheese, shredded
Sour cream

Directions

Place the oven rack in the middle of the oven and preheat it to 400 degrees F.

Cook pork in a crockpot.  (Directions below)

Pit and scoop the avocado into a food processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt.

Stir the avocado mixture into the salsa verde. (Salsa verde recipe below.)

In a baking dish layer sauce, tortilla, meat, and hominy, cheese, tortilla, sauce, meat and hominy, cheese, etc.

End with a layer of tortilla, sauce and finally cheese.

Mexican Lasagna

Place baking dish in the oven and bake for 20 minutes until bubbly and cheese is brown.

Serve hot with sour cream.

Yield: 12

Mexican Lasagna

Mexican Lasagna

This Mexican Lasagna is the perfect way to use up leftover carnitas.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1- 2 pounds shredded pork
  • 1 or 2 cans hominy, drained
  • Salsa Verde
  • 3 avocados
  • 2 limes or 4 tbsp lime juice
  • 2 tablespoons honey
  • 1 package large flour tortillas
  • 1 pound CoJack cheese, shredded
  • Sour cream
  • 12 medium to large tomatillos
  • 2 jalapeños (3 or more depending on how much spice you like.)
  • 1/2 an onion
  • 1/2 cup cilantro
  • 1 tsp cumin
  • 1/2 tsp pepper
  • 1 TBSP chicken seasoning
  • 3 lbs or more pork loin
  • 1 tbsp bay leaves
  • 1 tbsp ground cumin
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp Knorr chicken seasoning
  • 1 cup water

Instructions

Preheat the oven to 400 degrees F.

Cook pork in a crockpot. 

Pit and scoop the avocado into a food processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt.

Stir the avocado mixture into the salsa verde.

In a baking dish layer sauce, tortilla, meat and hominy, cheese, tortilla, sauce, meat and hominy, cheese, etc.

End with a layer of tortilla, sauce and finally cheese.

Place baking dish in the oven and bake for 20 minutes or until bubbly and the cheese is brown.

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