Next, it’s time to assemble the lasagna. I start with a layer of the meat mixture at the bottom of my baking dish, followed by three tortillas placed side by side, overlapping slightly. Then, I sprinkle a generous layer of cheese on top. I repeat these layers until all the ingredients are used up, making sure to finish with a final layer of cheese, because let’s be honest, who doesn’t love extra cheese? Once assembled, I cover the dish with aluminum foil to prevent burning and pop it into the preheated oven.
After 30 minutes, I remove the foil and let it bake for an additional 15 minutes, allowing the cheese to melt into a delicious golden layer. My friends, this is where the magic happens! When I pull it out of the oven, the bubbling cheese and intoxicating smell make it almost impossible to resist diving right in. I let it cool for a few minutes before slicing, which makes serving easier and prevents that cheesy avalanche!
Pro Tips for Best Results
I have tested this Mexican lasagna recipe in a few different ways over the years, and one thing I know for sure is to use quality tortillas! I prefer using freshly made corn tortillas, as they’re more pliable and give the dish that authentic flavor. If you can find them at your local market, I highly recommend it.
Another tip I’ve learned is to pack those layers tightly. The more layers, the better! But don’t go overboard with the filling in each layer, or it can overflow during baking. I usually aim for a good balance, allowing the tortillas to soak in all the zesty flavors without becoming soggy.
Finally, don’t skip the cooling time before slicing. This little step makes a world of difference! Waiting a few minutes allows the layers to set up a bit, so each slice comes out beautifully shaped, instead of a gooey mess. Trust me; your presentation will thank you!
Common Mistakes to Avoid
One common mistake I’ve made in the past is forgetting to preheat the oven. When the dish isn’t baked in a hot environment right from the start, you may end up with uneven cooking times, which can leave some sections undercooked. Always preheat for the best outcome! (See the next page below to continue…)