Queso Blanco Lasagna

  • Servings 8 Servings
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  • 9 lasagna noodles (uncooked)
  • 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
  • ½ cup grated Tropical Grated Cotija Cheese


  1. Cook lasagna noodles as package directs. Drain.
  2. Meanwhile, in 12-inch skillet over medium heat, in hot oil, cook onion until tender-crisp, about 5 minutes. Remove to plate. In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Stir in marinara sauce, salt, oregano and cooked onion. Over high heat, heat to boiling; reduce heat to low; simmer uncovered 10 minutes, stirring occasionally, breaking up any large pieces of meat.
  3. Preheat oven to 350*F. In large bowl combine ricotta cheese, egg and parsley; stir to mix well. In 13-by-9-inch baking dish, arrange 3 noodles in bottom of baking dish, slightly overlapping. Spoon 1/3 of meat sauce over noodles; spread with ½ of ricotta mixture, 1/3 of shredded Queso Blanco and 1/3 of Cotija. Repeat layering, ending with cheeses.
  4. Cover dish with foil; bake 30 minutes. Uncover and bake 15 minutes longer or until lasagna is hot and bubbly. Let stand 10 minutes.

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