Gluten Free Mexican Lasagna Recipe

by Carol Kicinski on May 3, 2013

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Gluten Free Mexican Lasagna Recipe

I don’t really need a holiday to make Mexican my go-to meal of the day! But if I need an excuse, Cinco de Mayo is a great one.

Anyone who regularly reads this blog knows that Mexican is my “go-to” food for just about anything. I can honestly say that if I had to pick one regional or international food type to eat for the rest of my life, it would be Mexican. I don’t know what it is about Mexican food that has me so entranced but entranced I am. Maybe it is because most Mexican food is naturally gluten free and thus I could eat it without repercussion. Or maybe it is because of the fact that that there is so many flavors per bite…

In any case, I just love this quick Gluten Free Mexican Lasagna recipe. So easy, so delish, so perfect for every night…

We have to be careful about buying enchilada sauce as it may contain gluten. I prefer to make my own. I blend some salsa with seasonings, a bit of water, and, for extra protein and flavor, black beans in the blender. My new go-to salsa is Martinez Authentic Salsa. It is made the way the Martinez family has done so for generations, so thick and flavorful, and most importantly, authentic!

If you are looking for a quick recipe to celebrate Cinco de Mayo, why not try this easy gluten free recipe. All you need to add is maybe a green salad and a possibly a good margarita!

Happy Cinco de Mayo!

Gluten Free Mexican Lasagne Recipe

Gluten Free Mexican Lasagna Recipe


Gluten-free non-stick cooking spray
1 tablespoon olive oil
1 white or yellow onion, chopped
1 pound lean ground turkey
1 (16-ounce) jar Martinez Gourmet Thick mild or medium salsa (depending on your heat preference), divided use
1 teaspoon ground cumin
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
½ – ¾ cups water
8 gluten free corn tortillas
4 cups grated Mexican cheese blend (a combo of cheddar and Monterey Jack)
1 (2.25-ounce) can sliced black olives, drained
2 scallions, sliced
1 large tomato, diced
¼ cup cilantro leaves, coarsely chopped
½ cup sour cream, for serving


Preheat oven to 425 degrees. Spray an 11 by 9 inch (or similar) baking pan with non-stick, gluten-free cooking spray.

In a large skillet over medium-high heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the turkey and cook until browned, about 5 minutes.

In a blender, combine 1 cup salsa, the cumin, salt, pepper, black beans, and ½ cup water. You should have a thick sauce. If not, add more water, 1 tablespoon at a time until a thick but pourable sauce is achieved. Drain any fat from the turkey and add the black bean sauce. Cook for another 2 – 3 minutes until heated through.

Cut the tortillas into quarters. Spread half the black bean/turkey sauce into the prepared pan. Layer in half the tortillas, add half the cheese and repeat the layering. Sprinkle the olives on top. Bake the casserole for 12 – 15 minutes or until the cheese is hot and bubbly. Top with the scallions, diced tomatoes, and cilantro leaves. Serve with sour cream and remaining salsa.


This Gluten Free Mexican Lasagna recipe serves 6.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Holidays, Main Dishes

{ 23 comments… read them below or add one }

Sergio Anacleto May 3, 2013 at 10:18 pm

This Lasagna is making my mouth watery :) – Its looks super, thanks for the ingredients. My wife and I love lasagna but this looks super good and yummy. Will try it give you feedback.


Carol Kicinski May 3, 2013 at 11:13 pm

Thanks and I hope you all enjoy it!


Molly (Sprue Story) May 4, 2013 at 11:47 pm

I love Mexican lasagna but haven’t made it in so long. Now I’m definitely craving it. Pretty green casserole dish, too!


Carol Kicinski May 6, 2013 at 10:34 am

Thank you Molly!


Jen May 6, 2013 at 9:27 pm

Oh wow that looks absolutely delicious! I can’t wait to make this for my son’s school party!


Carol Kicinski May 7, 2013 at 2:13 pm

Thanks Jen, enjoy!


Kelly Yamauchi May 7, 2013 at 8:20 am

I love Mexican foods! This looks very tasty and delicious. It made me so hungry just looking at these photos. I will try this recipe. Thanks for sharing! :-D


Carol Kicinski May 7, 2013 at 2:12 pm

Thanks Kelly – enjoy!


Jenny May 11, 2013 at 12:13 pm

I have just recently found your blog! Many of your recipe’s look very good. The 2 recipes that I’m going to try first are this one, the Mexican Lasagna and Not So Sloppy Joes. These both look delicious and I can’t wait to try. Thank you


Carol Kicinski May 14, 2013 at 7:17 am

Thanks Jenny! Those are good choices in my opinion :) Enjoy!


Francis May 18, 2013 at 9:11 am

Mexican lasagna – what a great idea you share. One question though, where do you find gluten-free tortillas? I am definitely trying this recipe.


Carol Kicinski May 21, 2013 at 5:05 pm

At the grocery store – corn tortillas, just make sure you check the label. You can also do a google search for brands that are gluten fre. If your regular grocery store doesn’t carry any, go to the health food store.


Judy June 12, 2013 at 9:04 am

I am a indian food lover.. But after reading this I will definitely try some mexican food this weekend…


Carol Kicinski June 15, 2013 at 1:35 pm

Ha-ha! I am an Indian food lover as well. But my first love is Mexican :)


Jan O. June 17, 2013 at 6:30 pm

I just made this fir dinner and it was FABULOUS!! I substituted plain Greek yogurt for the sour cream and my husband didn’t know the difference. He had three helpings.


Carol Kicinski June 19, 2013 at 11:08 am

Wow! Your hubby and I need to have an eating contest. I may be small but I think I can beat him :) So happy you enjoyed the recipe!


Jane G. May 4, 2015 at 12:29 pm

My first love is Thai food and Mexican ranks second; who knows after trying this they may switch places. By the way it was great meeting you at the GF Expo in March! So glad I could get both of your cookbooks. And please keep telling your publisher “it is all about the paper” for the magazine which is by far #1 in my opinion.


Carol Kicinski June 9, 2015 at 1:08 pm

haha yes Jane, I completely agree! I’m happy you’re enjoying the books! It was great meeting you to too. :)


Katie July 5, 2016 at 7:56 pm

I love how easy this is! I sautéed the turkey and onion, but opted out of the blender method with the salsa and beans. I like the chunkiness of the beans and salsa. I didn’t add any water. I layered with white corn Mission tortillas I found at Walmart in the bakery area, and layered tortilla/cheese/meat/cheese and repeated. My parents loved it and we have plenty of leftovers!


Carol Kicinski July 6, 2016 at 10:15 am

I’m happy it was a hit Katie!


Linda November 20, 2016 at 6:20 pm

This really works well with ground Buffalo.


Theresa Thomson April 17, 2017 at 1:05 pm

Hi i would love to try these but i cant get Monterrey Jack cheese can you suggest an alternative that i can get in Scotland please :)


Carol Kicinski May 15, 2017 at 2:47 pm

Any kind of mild cheese you like would be fine. I’m sure you can get mild cheddar?


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