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.
If you're looking for the perfect Mexican Green Lasagna, you're in the right place. Whether you love Lasagna or want to explore our Dessert Recipes collection, we've got you covered.
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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