Queso Blanco Lasagna

This Tropical Cheese Lasagna is a delicious twist on the classic, layered with hearty meat sauce, creamy ricotta, and plenty of Tropical Queso Blanco for a smooth, mild, cheesy finish. Tropical Queso Blanco melts softly into the layers while Cotija Cheese adds a touch of savory depth, creating a rich and comforting dish with a Latin flair. Perfect for family dinners, gatherings, or anytime you want a cozy baked pasta with big flavor.

If you want to turn this lasagna recipe into a vegetarian lasagna, replace the ground beef with sauteed vegetables like mushrooms, bell peppers, or even lentils! 

Ingredients

• 9 lasagna noodles
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 pound ground beef
• 1 (32-ounce) jar marinara sauce
• ½ teaspoon salt
• ½ teaspoon dried oregano
• 1 (15-ounce) container ricotta cheese
• 1 large egg
• 1 tablespoon dried parsley
• 1 (16-ounce) package Tropical Queso Blanco, shredded (divided)
• ½ cup Tropical Grated Cotija Cheese (divided)

Preparation

1. Cook the lasagna noodles according to the package directions. Drain and set aside.
2. While the noodles cook, heat the vegetable oil in a 12-inch skillet over medium heat. Add the diced onion and cook for about 5 minutes, until tender.
3. Add the ground beef to the skillet and cook over medium-high heat until browned, breaking it up as it cooks. Drain any excess fat if needed.
4. Stir in the marinara sauce, salt, oregano, and the cooked onion (if removed). Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
5. Preheat the oven to 350°F.
6. In a large bowl, combine the ricotta cheese, egg, and parsley. Mix well.
7. Lightly oil a 13×9-inch baking dish. Arrange 3 noodles on the bottom of the dish, slightly overlapping.
8. Spoon one-third of the meat sauce over the noodles. Spread half of the ricotta mixture over the sauce, then sprinkle one-third of the shredded Queso Blanco and one-third of the Cotija.
9. Repeat the layers: 3 more noodles, one-third of the meat sauce, the remaining ricotta mixture, and another third of each cheese.
10. Add the final layer of 3 noodles, the last third of the meat sauce, and the remaining Queso Blanco and Cotija.
11. Cover the dish tightly with foil and bake for 30 minutes. Uncover and bake for 15 minutes more, or until hot and bubbly.
12. Let the lasagna stand for 10 minutes before serving.