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Taco Lasagna

This Taco Lasagna recipe is so easy and is a casserole that freezes well. When Mexican food meets Italian you get layers of pasta, salsa, seasoned taco meat and lots and lots of cheese.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 9 servings

Ingredients

  • 12 oven ready lasagna noodles (see note)
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning
  • 1 egg
  • 1 (15-oz.) carton ricotta cheese
  • 4 cups 1 lb. shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream, green onions, diced tomatoes

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
  3. In a small bowl, add the egg and ricotta and stir until combined.
  4. In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
  5. Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.

Recipe Notes

I use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling.

It's important to cover it tightly when baking. This kind of steams the noodles with the salsa.

Freezing: This freezes great! To use frozen casserole: Thaw in the refrigerator for 8 hours and then bake as directed.

Source: adapted from Taste of Home