Tomatillo salsa meets Italian comfort in this Mexican Green Lasagna. Tender sheets (or easy no-boil noodles) get layered with roasted poblanos, sweet corn, and shredded chicken (or black beans for a meatless twist), all swaddled in a silky salsa verde–cream sauce.
Melted Oaxaca or mozzarella keeps it stretchy; a little cotija on top adds salty pop. It bakes bubbly and fragrant—bright, herby, and just a little spicy—so every slice lands like enchiladas suizas in lasagna form. Finish with cilantro, avocado, and a squeeze of lime for fresh lift. Weeknight simple, party-worthy delicious.
Craving a delicious Mexican Green Lasagna? You've come to the right spot! From Lasagna favorites to amazing Appetizers & Snacks recipes, there's something here for everyone.
Why This Recipe Will Steal the Show
Let me tell you why this lasagna has become my go-to for everything from casual weeknight dinners to “wow-them” dinner parties:
- It’s a flavor explosion – The charred tomatillos and poblanos bring this incredible smoky depth that regular tomato sauce just can’t match
- Customizable to your mood – Feeling meaty? Add chicken. Vegetarian night? Black beans work magic. Want to turn up the heat? Extra jalapeños coming right up
- Meal prep magic – Assemble it ahead and just pop in the oven when you’re ready – because we all know some nights we just can’t deal with cooking from scratch
- Leftovers that actually get better – If by some miracle there’s any left, it reheats like a dream
Essential Ingredients & Tools
For the Salsa That’ll Make You Swoon
- 1 lb tomatillos (peel off those papery husks like you’re unwrapping little flavor presents)
- 2 poblano peppers (the gentle giants of the pepper world – all the flavor without too much burn)
- 1 jalapeño (your optional heat booster – like that friend who always spices up the party)
- 3 garlic cloves (because what’s life without garlic?)
- 1/2 cup cilantro (stems and all – that’s where the real flavor lives)
- 1/2 white onion
- 1 tsp salt (the flavor conductor)
The Filling Dream Team
- 12 lasagna noodles (the trusty foundation)
- 2 cups shredded chicken (or black beans if you’re going veggie)
- 2 cups Oaxaca or mozzarella cheese (the melty, stringy glue that holds it all together)
- 1 cup Mexican crema or sour cream (the creamy dream)
- 1/2 cup cotija cheese (that salty, crumbly finishing touch)
Tools
- Blender (for transforming humble veggies into salsa gold)
- 9×13″ baking dish (the stage where the magic happens)
- Tongs (your trusty sidekick for handling hot peppers)
- Aluminum foil (the unsung hero that prevents cheese tragedies)
Perfect Pairings
Complementary Dishes
Mexican Street Corn Salad: The charred sweetness of Grilled Corn contrasts beautifully with the lasagna’s tangy notes, while the cotija cheese creates a flavor bridge between the two dishes.
Arugula with Lime Vinaigrette: The peppery greens and citrus dressing cut through the richness of the lasagna, acting as a refreshing palate cleanser between bites.
Drinks
Lime-Mint Agua Fresca: The herbal freshness of mint and tart lime mirrors the flavors in the salsa verde while cooling the palate from any heat.
Grüner Veltliner Wine: This Austrian white’s crisp acidity and subtle white pepper notes complement the poblanos’ smokiness without overpowering the dish.
Something Sweet
Mango Sorbet: The tropical fruit’s natural sweetness provides the perfect counterpoint to the lasagna’s savory depth, while its chill resets the palate.
Cajeta-Filled Churros: The goat’s milk caramel echoes the lasagna’s creamy elements, while the crispy texture offers a delightful contrast.
Mexican Green Lasagna (Lasaña Verde) — Creamy, Zesty, Layered Comfort
Try my Mexican Green Lasagna recipe for a bold twist on classic comfort food. Layers of smoky salsa verde, tender chicken, and gooey cheese await. Get cooking now!
Ingredients
For the Salsa Verde
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1 lb tomatillos (husked and rinsed)
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2 poblano peppers
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1 jalapeño (optional)
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3 garlic cloves
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1/2 cup cilantro (stems included)
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1/2 white onion
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1 tsp salt
For the Filling
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12 lasagna noodles
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2 cups shredded chicken (or black beans)
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2 cups Oaxaca or mozzarella cheese
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1 cup Mexican crema or sour cream
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1/2 cup cotija cheese
Instructions
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Char tomatillos, poblanos, and jalapeño in dry skillet until blackened (10 min). Steam covered 5 min, then peel.01
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Pulse roasted veggies with garlic, cilantro, onion and salt 5-7 times for chunky salsa.02
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Spread 1/2 cup salsa in baking dish. Layer noodles, chicken, salsa, crema, and cheese. Repeat twice.03
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Cover with foil, bake at 375°F for 30 min. Uncover, bake 15 min more. Rest 10 min before serving.04
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