Ultra-Easy Mexican Lasagna

This ultra-easy Mexican Lasagna brilliantly uses ravioli to create delicious layers.

It’s awesome for busy nights, since you don’t need to thaw the ravioli first – you just layer and go (and can even assemble the casserole entirely ahead of time)!

- salsa - enchilada sauce - corn - beef ravioli - cheese

Preheat oven to 400°F.

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Mix salsa, enchilada sauce, corn, and water together in a medium bowl.

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Spread 1 1/2 cups salsa mixture in the bottom of an ungreased 9x13" baking pan.

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Spread about half of the ravioli evenly across the salsa.

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We found that thick and chunky salsa works best for this recipe because it is much thicker than typical jarred salsas.

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Swipe up for full recipe!

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