Addie Addelsons: "Everyone liked it, I added fresh okra, but next t…" Read More


  • 2 tablespoons olive oil
  • 2 zucchini (large, chopped)
  • 1 white onion (small, chopped)
  • 1 clove garlic (finely chopped)
  • 1 1/2 pounds lean ground beef
  • 1 teaspoon dried oregano (leaves, crushed)
  • 1/2 teaspoon ground chipotle chile pepper (or ground chili powder)
  • 1 cup frozen whole kernel corn
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 1 cup part-skim mozzarella cheese (shredded, about 4 oz)
  • 10 corn tortillas (white, quartered)


  1. Preheat oven to 350°.
  2. Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and cook zucchini with onion, stirring occasionally, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in ground beef, oregano and chipotle pepper and cook, stirring occasionally, until beef is browned, about 10 minutes. Stir in Pasta Sauce and corn. Simmer, stirring occasionally, until thickened, about 5 minutes.
  3. Layer 1/3 of the tortillas in 13 x 9-inch baking dish. Top with 1/2 of the ground beef mixture, then 1/4 cup cheese. Repeat layers, ending with tortillas. Top with remaining 1/2 cup cheese. Bake covered 30 minutes or until bubbling. Remove cover, then let stand 5 minutes before serving.
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NutritionView more



Calories280Calories from Fat100
Total Fat11g17%
Saturated Fat3.5g18%
Trans Fat
Calories from Fat100
Total Carbohydrate20g7%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Everyone liked it, I added fresh okra, but next time I would add hotsauce.
it was great! the family enjoyed it. I shredded the zucchini instead of cutting it into smaller pieces.
I used trappista cheese instead of mozzarella, due to reviews I read here about mozza being tasteless, especially in combination with the lot of spices. I used salsa instead of the sauce stated. 5/5, definetely will do again, next time maybe I'll add some tomato sauce too, to crank it up a little.
Anna 20 Oct 2017
The Mozzarella was pretty flavorless, but all in all it tasted good
Nichole Kennedy 26 Jul 2017
i did my own little spin to it beacuse pasta sauce diddnt sound right maybe salsa next time. it came out great and tastes really good. whole family diddnt complain so im safe.
Josie Wysk 19 Jun 2017
filled my husband up for hours not much can do that
Games Got Board 31 May 2017
Made this against my better judgment. I've made other versions of Mexican Lasagna, none of which have ever called for pasta sauce and mozzarella cheese. The recipe calls for 10 corn tortillas to spread across a 9×13 inch pan in three seperate layers. Unless you're using large corn tortillas, you're going to need at least 18. I also used a full 2 cups mozzarella instead of 1 and it still wasn't enough. But my biggest complaint is that the recipe doesn't even specify on what size jar of pasta sauce to use. Needless to say, the recipe turned out mediocre and no one in my family enjoyed it. If you plan on making this recipe, plan on a lot of tweaking.
Zeina Kabbara 23 Apr 2017
I love it!! So easy and turned out really delicious. Definitely a keeper thanks again for such an amazing recipe
Angie D. 11 May 2016
Delicious! Super easy and so good! It's for sure a keeper! I made it just like it says to. I may use reduced fat cheese when I make it again.
threlkeld b. 13 Feb 2016
I spent years living in Mexico off and on, from remote villages (without even electricity or good drinking water) to the 'grandeur' of Acapulco. This recipe has the Mexican creative spirit of "what's for dinner ? Whatever we have !" Ordinary ingredients made into something different. My only substitution was to use 1/2 'homemade mole sauce' to replace 1/2 the Ragu - strictly personal preference.
sherry s. 12 Feb 2016
Never use ragu, make my own sauce. I see no Mexican ingredients and feel using any Italian sauce is a miss here. Use enchilada or taco sauce, add peppers (hot if desired) or just tomato sauce with taco seasoning. You need to a Mexican cheese, cheddar is a mistake in Mexican cooking.
08901 l. 25 Jan 2016
I loved this recipe it"s delicious im american and i love this recipe i am going to rate this as a five.
Denise M. 30 Nov 2015
I used the basic recipe but changed it to use with pizza sauce, mushrooms, black olives, ground beef and cheese but stacked it the same and it turned out great.
Lisa L. 24 Nov 2015
I used the Spring form pan as suggested by another chef....I used Taco mix in the hamburger and reduced the chili powder to 2 t. I put 1/2 Cup pizza sauce in bottom of spring form pan, then a tortilla, hamburger mixture, cheese, pizza sauce and continued with 3 layers of this. I put the spring form pan on a cookie sheet and baked for 30 minutes at 350. I had a suggestion from one of the family members to put the first tortilla down with against the bottom of the pan to make it more crunchy.
Marnie H. 4 Nov 2015
I have been making this for years but use mild salsa instead of the pasta sauce. It gives it more of a Mexican taste. I also use a spring-form pan that is the same size as the flour tortillas. Cuts like a cake/pie. And never be afraid to add lots of cheese! :)
Angela D. 31 Oct 2015
NO, change my son &boyfriend love it something on my table new for me to make. I was in impress it came out look so good, I will not say it was good it was awesome!!!
Mikey B. 26 Oct 2015
Very impressed with this recipe as it is my first time using this site. Big Hit for extremely picky kids. Next time I'll try adding shredded lettuce on top at the very end.
Tonya O. 15 Oct 2015
I made this tonight.. And I had great reviews! So very easy and so very good!! I absolutely would recoomeend this . Only thing that I did add was a little more garlic powder and cheese! Awesome, an frill free dish to make if you do not have a lot of time to spend in the kitchen!! Loved it. Im thinking the Chili Powder gave it the great flavor... Not sure tho!