Lasagna Enchiladas is a low-carb gluten-free casserole that is simple to prepare in the oven or in the slow cooker.
Delicious, meaty, cheesy, saucy enchilada layers that can be baked in a deep pie dish, casserole dish, or in your slow cooker crock.
![A slice of a lasagna enchiladas casserole with atomato and a jalapeno in the background.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-5029-cp.jpg)
This tasty casserole has layers of ground beef, enchilada sauce or salsa, egg white wraps, cheese, diced bell peppers, and black soybean or black lentils.
I used the Egglife southwest flavor (you can also use plain) of egg white wraps to replace corn tortillas in traditional enchilada casserole recipes.
![Slicing into the lasagna enchilada casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4959-cp.jpg)
Using a low-carb gluten-free brand called Hatch Red Enchilada Sauce made this recipe super easy to throw together, but you can also use salsa instead of enchilada sauce.
I picked black soybeans or black lentils for this recipe because these beans have the least amount of carbs and a good amount of fiber.
If you are on a very strict keto diet or can’t have beans then you can omit the beans from the recipe.
![A slice of a lasagna enchiladas casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-5031-cp.jpg)
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This was inspired by my Easy Keto Chicken Enchilada Bowls on this site.
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Ingredients
![Ingredients for lasagna enchiladas](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4902-cp-sm.jpg)
- ⅔ lb Ground Beef
- 1 pkg (6) Egglife egg white wraps, plain or southwest flavor
- 1 ½ cups Enchilada Sauce or Salsa
- 8 oz (1 cup) black soybeans or black lentil beans, *optional
- ½ tablespoon Dried Minced Onion
- ¼ cup Bell Pepper, diced
- 1 ¾ cups Mexican cheese blend shredded
- 1 tablespoon Sliced Black Olives *optional
Garnish
- 1 tablespoon chopped Cilantro *optional
- ½ Avocado, sliced *optional
- 4 tablespoons Sour Cream *optional
See the printable recipe card for nutritional details and slow cooker directions.
Instructions oven
![](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4908-prep-cp.jpg)
Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.
![Browning the ground beef.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-49003-cp-sm.jpg)
Brown ground beef in a pan over medium-high heat and add dried minced onion.
![](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4907-cp-sm.jpg)
Once the beef is browned, drain the excess grease from the beef. Set aside.
![Adding the sauce to the dish.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4911-cp.jpg)
Add ⅓ cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.
![Adding the egg wraps to the dish.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4913-cp.jpg)
Place a layer of two egg white wraps over the sauce.
![Adding the ground beef to the dish.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4915-cp.jpg)
Add ½ of the ground beef on top of the wraps.
![Adding beans to the dish.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4916-cp.jpg)
Add ½ cup of black soybeans.
![Adding the bell peppers to the dish.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4918-cp.jpg)
⅓ portion of the diced bell peppers.
![Adding the cheese to the dish.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4920-cp.jpg)
Add ½ cup of the shredded cheese.
![Adding sauce again.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4924-cp.jpg)
Top with ⅓ cup enchilada sauce or salsa.
![Add two egg white wraps to he casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4926-cp.jpg)
Then add another layer of two egg white wraps.
![Adding another layer of beef, peppers, beans and sauce.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4930-cp.jpg)
Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.
![Adding wraps and sauce to the casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4934-cp.jpg)
For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top.
![Adding cheese and olives.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4941-cp.jpg)
Add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.
![Baking the casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4951-cp-2-sm.jpg)
Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.
![Slicing the enchilada casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-4959-cp-sm.jpg)
Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.
Substitutions
- Black soybeans - instead of black soybeans, you can use black lentil beans or omit beans from the recipe.
- Enchilada sauce -instead of enchilada sauce, you can use salsa in place of the enchilada sauce.
Variations
- Spicy - add sliced jalapenos to the casserole.
📖 Printable Recipe Card
![A slice of a lasagna enchiladas casserole.](https://beautyandthefoodie.com/wp-content/uploads/2023/01/Mexican-Lasagna-5029-cpsq-360x360.jpg)
Lasagna Enchiladas
Ingredients
- ⅔ lb ground beef
- 6 Egglife Egg White Wraps plain or southwest flavor
- 1 ½ cups Enchilada Sauce or Salsa
- 8 oz Black Soybeans or Black Lentil Beans, *optional
- ½ tablespoon Dried Minced Onion
- ¼ cup Bell Pepper diced
- 1 ¾ cups Mexican cheese blend shredded
- 1 tablespoon sliced black olives *optional
Garnish
- 1 tablespoon chopped cilantro *optional
- ½ Avocado sliced *optional
- 4 tablespoons Sour Cream *optional
Instructions
Oven Instructions
- Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.
- Brown ground beef in a pan over medium-high heat and add dried minced onion. Once the beef is browned, drain the excess grease from the beef. Set aside.⅔ lb ground beef, ½ tablespoon Dried Minced Onion
- Add ⅓ cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.1 ½ cups Enchilada Sauce or Salsa
- Add a layer of two egg white wraps over the sauce. Add ½ of the ground beef on top of the wraps.6 Egglife Egg White Wraps
- Add ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of the shredded cheese.8 oz Black Soybeans or Black Lentil Beans, *optional, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded
- Top with ⅓ cup enchilada sauce or salsa. Then add another layer of two egg white wraps.1 ½ cups Enchilada Sauce or Salsa, 6 Egglife Egg White Wraps
- Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.⅔ lb ground beef, 8 oz Black Soybeans or Black Lentil Beans, *optional, 1 ¾ cups Mexican cheese blend shredded, ¼ cup Bell Pepper
- For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top, and add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.6 Egglife Egg White Wraps, 1 ½ cups Enchilada Sauce or Salsa, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded, 1 tablespoon sliced black olives *optional
- Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.
- Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.½ Avocado, 4 tablespoons Sour Cream *optional, 1 tablespoon chopped cilantro *optional
Slow Cooker Instructions
- In a 4.5 to 6-quart slow cooker or Instant Pot, lightly grease the inner pot.
- Follow steps 2 through 8 above in the oven directions.
- Cover the slow cooker with the lid or cover the Instant Pot with the slow cooking lid or a regular pot lid.
- Slow cook on LOW for 2 ½ hours.
- Slice into 6 portions and garnish with optional sour cream, avocado slices, and cilantro.
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Notes
Nutrition
Storage
Store the lasagna enchilada casserole in a sealed or covered container or dish in the fridge for up to 4 days. Reheat in the microwave or the oven as needed.
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Donny
This was so fun to eat! Made it for my family and they loved it.
jennifer
We love tex-mexy foods over here and this exceeding expectations. Appreciated the low-carb swaps and will be making again.