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  • Writer's pictureGil's Gourmet

Fajita Lasagna

This mash-up between fajita and lasagna is an absolutely delicious dinner solution. We created a stunningly flavorful sauce, combining our Zinful Garlic Salsa with beef broth, roasted red pepper, seasonings, and fresh cilantro. Layering the sauce with flour tortillas, steak, bell peppers, onion, and cheddar cheese and baking until bubbly. 

Our Zinful Salsa is made by combining pear tomatoes, heaps of coarsely chopped garlic, onions, jalapeños, lemon juice, vinegar, salt, zesty spices, parsley, cilantro and a touch of Zinfandel wine (hence the name Simply Zinful). No oil. No sugar. Completely fat free.

Serves 4-6 


Fajita Filling: 

8 ounces sirloin steak, diced 

1 1/2 cups red bell pepper, diced 

1 cup green bell pepper, diced 

1/2 cup yellow onion, peeled and diced 

1 teaspoon Big Sur Cowboy Rub 

Lasagna Sauce: 

1/4 cup beef broth 

2 garlic cloves, peeled 

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/2 cup fresh cilantro leaves 

10 fajita-sized flour tortillas 

3 cups shredded cheddar 

Sour cream, jalapeños, cilantro, for garnish and topping 


Preheat oven to 425°F and line a large baking sheet with aluminum foil. Place steak, bell peppers, and onion on the prepared baking sheet, drizzle with oil, and season with rub. Place in the oven and roast for 15-20 minutes or until cooked through and lightly charred. Remove from the oven and set aside. Reduce heat to 400°F. 

Remove 1/2 cup of the roasted red bell pepper from the baking sheet and place in the bowl of a food processor. Add the salsa, broth, garlic, cumin, chili powder, and cilantro. Blend until smooth. 

Cut the flour tortillas into quarters and arrange in a single layer on the bottom of a spring form pan. Spoon and spread sauce, about 3 heaping tablespoons, onto the layer of tortillas. Top the sauce with some of the fajita filling and cheese, spreading out in an even layer. Repeat these steps, creating 4 more layers. For the final layer, add just the remaining sauce and cheese, spreading out evenly. Cover the spring form pan with aluminum foil, place on a baking sheet, and place in the oven. Bake for 30 minutes. Remove the foil and return to the oven. Bake for 15 minutes or until the top of the lasagna is bubbly and lightly browned, remove, and set aside to rest for 10 minutes before slicing and serving. Top slices of fajita lasagna with sour cream, jalapeños, and cilantro. 

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