Cover dish, label and date, and then place into freezer to freeze. Will keep up to six months.
Remove frozen Mexican Lasagna from freezer and place in the refrigerator to thaw overnight. Bake COVERED at 350 degrees Fahrenheit for 45 minutes, then UNCOVERED for 15 more minutes. If your cheese has not melted enough, you can broil for 2-3 minutes until bubbly and golden brown.
Skip the freezing step and go right to baking the Mexican Lasagna. Remove from oven and allow to cool. Place into refrigerator for several hours (this will make it easier to cut and portion). Once chilled, cut into individual portions and place them into containers for meal prep or for freezing. Cover, label, date and freeze until needed. To reheat, microwave for 1-2 minutes from thawed, or from frozen, microwave 2 minutes on 50% power and 2 minutes full power.
My family is not keen on spicy or hot foods, so I make this with tomato sauce. However, if you'd like to take it to the next level, replace the tomato sauce with enchilada sauce!
You can also sub out your favorite cheese blend if you can't find a Fiesta or Mexican-style blend at your local store.
Nutrition information is provided as an estimate only. The actual values will vary based on your specific ingredients.