Description

Grandma’s Cowboy Lasagna is a hearty, cheesy, and slightly smoky casserole that combines savory ground beef, fresh veggies, bold spices, and multiple cheese layers to create a crowd-pleasing all-in-one dinner. Perfect for potlucks or family meals, it bakes to bubbly perfection with layers of no-boil noodles, enchilada sauce, and melted cheddar, Monterey Jack, and mozzarella cheeses.

Ingredients

Scale

Meat & Veggies

1 lb ground beef (or mix with ground sausage for extra flavor)
1 small onion, diced
2 cloves garlic, minced
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
Salt & pepper, to taste

Lasagna Layers

9–12 no-boil lasagna noodles
2 cups shredded cheddar cheese
1½ cups shredded Monterey Jack cheese
1½ cups shredded mozzarella cheese
2 cups enchilada sauce or tomato sauce (mild or medium)
Optional: sliced jalapeños or green chiles for heat

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Instructions

Cook the Filling: In a large skillet over medium heat, brown the ground beef until fully cooked. Add diced onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant. Stir in corn, black beans, chili powder, smoked paprika, cumin, salt, and pepper evenly. Remove from heat to stop cooking.
Preheat Oven: Set your oven to preheat at 375°F (190°C) to get ready for baking the lasagna.
Assemble Lasagna: Spread a thin layer of enchilada or tomato sauce on the bottom of a 9×13 inch baking dish. Layer no-boil lasagna noodles over the sauce. Evenly spread half of the meat and veggie mixture over the noodles. Sprinkle half of each shredded cheese (cheddar, Monterey Jack, mozzarella) evenly over the meat layer. Repeat the layers: noodles, remaining meat mixture, remaining cheeses, and top with remaining sauce. Optionally, add sliced jalapeños or green chiles for extra heat in layers or on top.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil carefully and continue baking for another 10 to 15 minutes until the cheese on top is melted, bubbly, and golden.
Serve: Allow the lasagna to rest for 5–10 minutes after baking to set. Slice into portions and garnish if desired with fresh cilantro, chopped green onions, or a dollop of sour cream for added creaminess.

Notes

Add a few dashes of hot sauce or chipotle powder to the meat mixture for a smoky heat boost.
Leftovers reheat well in the oven or microwave, making it great for next-day meals.
You can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking.
For a gluten-free version, substitute the noodles with gluten-free lasagna noodles or layered thin vegetable slices like zucchini.
Optional crispy cornflake topping can be added for crunchy texture.