Mexican Lasagna Recipe

This clean eating Mexican lasagna isn’t authentically Mexican, but it sure is tasty!!

I love lasagna. I don’t eat many grains anymore and very, very little dairy. But lasagna is something I make an exception for on occasion.

Clean Eating Mexican Lasagna shown on a white plate, up close, so you can see the layers of noodles, ground turkey, corn and sauce.

I love lasagna simply because to me, it feels like essential comfort food. It may take a little work to assemble, but with some pre-prep, it’s not so bad. Plus, you can assemble, wrap and freeze for a busy weeknight dinner!

I used brown rice noodles for this clean eating Mexican lasagna and ended up overcooking them a bit, which is why they look a bit shredded above. I had to piece the little bits together. But a good sturdy whole wheat noodle will usually avoid that situation. But then again, it’s not the end of the world. Since you’re topping your lasagna with cheese, nobody will know the difference!

This particular lasagna came about because I was really craving both Mexican food and lasagna. I couldn’t decide which one to make, so I just combined the two!

More Healthy Lasagna Recipes

Recipes Used

Mexican Lasagna Recipe Card

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Clean Eating Mexican Lasagna Recipe

Clean Eating Mexican Lasagna

I decided to combine the Mexican flavors I love so much with an old family favorite lasagna recipe and came up with this delicious mix! 
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 343kcal
Author: Tiffany McCauley


  • 1 ½ cups chopped, red onion
  • 1 tbsp. oil
  • 1 ½ lb. ground turkey
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 lb. corn
  • 10 oz. whole grain lasagna noodles (a 12 oz. box is okay too. Get what’s available)
  • 2 (15 oz.) cans tomato sauce (no sugar added)
  • 2 cups grated cheddar cheese
  • salt to taste after serving
  • fresh cilantro (optional for garnish – to taste)
  • guacamole (optional for garnish – to taste – see recipe link above)


  • In a large skillet, sauté the onion in the olive oil.
  • Add the turkey, and cook until the meat is browned all the way through.
  • Add the spices.
  • When the meat is completely cooked and the spices are well distributed, stir in the frozen corn.
  • Cook until the corn no longer appears frozen (about 2-3 minutes), while stirring constantly.
  • Preheat oven to 350 F.
  • Grease a 9×12 casserole dish and lay down the first layer of cooked noodles.
  • Next put down a thin layer of meat.
  • Over the meat, pour 1 can of tomato sauce.
  • Put down the next layer of noodles and repeat the layering process.
  • End with the second layer of tomato sauce.
  • Sprinkle with cheese.
  • Bake for about 20-30 minutes or until the cheese is completely melted.
  • Serve, garnished with cilantro and avocado or guacamole.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Calories: 343kcal | Carbohydrates: 34g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 470mg | Fiber: 2g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 3.1mg | Calcium: 203mg | Iron: 3.3mg

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  1. This sounds really good. I like the idea of switching up the standard lasagna and I just happen to have brown rice lasagna noodles in my pantry =-)

    1. The Gracious Pantry says:

      Rosanna – Awesome! Let me know how you like it! 🙂

  2. I made this for dinner tonight. My parents came over and we all loved it….even my picky teenager! I uses the whole wheat lasagna noodles and a jar if healthy spaghetti sauce. Thanks for the great recipe!™

    1. The Gracious Pantry says:

      Melissa – My pleasure! I’m so glad everyone liked it! 😀

  3. Hey there! Brown rice noodles are gluten free correct. I’ve got two boys who are gluten free for health reasons…Non celiac but a wheat sensitivity until we visit the allergen-ist to see about a wheat and egg allergy. Thanks!

    1. The Gracious Pantry says:

      Brooke – In theory, yes. But you have to check packaging to make sure they are labeled as such. Otherwise they can be processed in factories where gluten products are also processed. Cross contamination is a pain. So look for the gluten free label.

  4. Can this be prepped and assembled and put in the fridge and then taken out and baked the day of?

    1. The Gracious Pantry says:

      Angela – Sure! But I wouldn’t leave it in the fridge more than a day or two.