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Mexican Lasagna

By Chef Rich Smice, Performance Foodservice – Thoms Proestler

Mexican flavors layered pasta-style for a hearty dish that will please the hungriest diners.

Mexican Lasagna


  • 3 lbs. Roma® Pasta, Lasagna Sheet(s), Precooked
  • 1 can Contigo® Beans, Refried
  • 4 oz. Contigo® Salsa, Medium
  • 12 oz. enchilada sauce
  • 3 T. chili powder
  • 3 T. garlic, powder
  • 2 T. onion powder
  • 5 lbs. Contigo® Beef, Ground
  • 5 lbs. Bacio® Cheese, 50/50 Mozzarella Blend
  • 3 T. cumin, ground


Put meat and all spices into pot and cook until done, making sure it’s a fine crumble. Add enchilada sauce to beef mixture and stir until mixed thoroughly. Spray full size pan with pan spray. Layer bottom of pan with lasagna noodles. Layer beef mixture on pasta, then spread 1/3 can of beans over beef mixture, sprinkle Mozzarella cheese over beans, and repeat 2 times. Top with lasagna noodles, then salsa, and add remaining cheese. Cover with foil and bake at 350º in convection oven for one hour, remove cover and bake for an additional 10 minutes.