Mexican Lasagna Cheesecake
A twist on traditional lasagna, this Mexican-inspired dish is a savory cheesecake with the flavors of Mexico. Enjoy with a spicy kick!
Ingredients
- ●8-10 sheets Lasagna noodles
- ●1 lb Ground beefbrowned
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●28 oz Canned diced tomatoes
- ●1 cup Savory cheese blendshredded
- ●1/2 cup Portuguese cheeseshredded
- ●4 Eggsbeaten
- ●1 cup Sour cream
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
- 5
Stir in canned diced tomatoes and bring the mixture to a simmer. Reduce heat to low and let it cook while you prepare the cheesecake mixture.
- 6
In a large bowl, combine shredded savory cheese blend, shredded Portuguese cheese, beaten eggs, and sour cream. Mix well until smooth.
- 7
In a 9x13-inch baking dish, create a layer of cooked lasagna noodles.
- 8
Spread half of the beef and tomato mixture over the noodles, followed by half of the cheesecake mixture.
- 9
Repeat the layers, starting with the noodles, then the remaining beef and tomato mixture, and finally the remaining cheesecake mixture.
- 10
Cover the dish with aluminum foil and bake for 30 minutes.
- 11
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheesecake is set and the top is golden brown.
- 12
Let the dish rest for 10-15 minutes before serving.