Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

Home » Main Dishes » Taco Lasagna

posted by Christy Denneyon Sep 26, 2023180 comments »

Jump to Recipe

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. It has only 7 ingredients and is a crowd pleasing cheesy Mexican dinner! This recipe is great topped with some homemade guacamole and pico de gallo.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (1)

(Originally posted 2014)

TACO LASAGNA RECIPE

This taco lasagna could not be more simple. I was skeptical that with such few ingredients that the flavor would be good but it came together nicely.

This is a great twist on Taco Tuesday and full of Mexican flavors.

WHAT IS TACO LASAGNA?

Unlike other Mexican lasagnas that use tortillas, this one actually uses lasagna noodles making it a true lasagna. I like the one with tortillas too but to me those are called layered enchiladas.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (2)

Mix a little ricotta with an egg for your lasagna-ness.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (3)

Start by layering 4 lasagna noodles. You can boil the noodles or use the no-boil noodles like I did. There’s a fine line between lazy and efficient andI like dancing on it.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (4)

Spread your ricotta mixture over the noodles.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (5)Sprinkle a layer of taco meat on top.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (6)

Instead of enchilada sauce in this Taco Lasagna useyour favorite salsa.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (7)Sprinkle a good helping of cheese on top. Then repeat the layers twice. See! So easy.

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (8)

Another great thing about this Taco Lasagna is that it freezes great!

HOW TO MAKE TACO LASAGNA

  • Preheat oven to 350 degrees.

  • In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

  • In a small bowl, add the egg and ricotta and stir until combined.

  • In a 9×13 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.

  • 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.

MEXICAN RECIPES

  • Nacho Taco Casserole
  • Salsa verde enchiladas
  • Black beans and chicken flautas

OTHER PASTA RECIPES:

  • Faux Lasagna
  • Unstuffed Shells Casserole
  • Easy Taco Bake
  • Skillet Baked Ziti
  • Peanut Noodles
  • Creamy Chicken Noodle Skillet
  • Taco Pasta
  • Taco Pasta Salad

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (9)

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.

PrintPinRate

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Servings: 9 servings

Ingredients

  • 12 oven ready lasagna noodles, (see note)
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning, (or homemade 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

  • Preheat oven to 350 degrees.

  • In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

  • In a small bowl, add the egg and ricotta and stir until combined.

  • In a 9x13 casserole 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.

  • Bake covered with aluminum foil for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with your favorite taco toppings: sour cream, sliced green onions, and diced tomatoes if desired. Store leftovers in an airtight container in the fridge.

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.

Serving: 9g, Calories: 400kcal, Carbohydrates: 19g, Protein: 24g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 95mg, Sodium: 372mg, Potassium: 246mg, Fiber: 1g, Sugar: 1g, Vitamin A: 515IU, Vitamin C: 0.1mg, Calcium: 363mg, Iron: 1mg

Cuisine: Mexican

Course: Main Course

Author: Christy Denney

All Recipes Beef Casseroles Freezer Meals Main Dishes Old El Paso Pasta Tried and True Recipes

published on Sep 26, 2023

180 comments Leave a comment »

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

stay connected get new recipes via email:

« Previous Post Keto Chili

Next Post » Bruschetta Pesto Chicken Casserole

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

180 comments on “Taco Lasagna”

  1. Kathy G Reply

    You could substitute the ricotta with firm tofu (drained). I have used it in regular lasagna and nobody knows the difference…really! If you get onion flavored tofu all the better. The tofu takes on the flavor of the salsa.

  2. Tiffany Reply

    Hello! I can’t stomach riccota/cottage cheese. Is there something I can use instead? Maybe liquid nacho cheese?

    • Christy Denney Reply

      That would be great!

    • Candace Hicks Reply

      A egg and parmesan cheese mixture. The Ricotta/ cottage cheese is used as a binder to hold it together. I think the liquid cheese would do the opposite. I have always used the egg/ parm mix as I don’t like Ricotta or cottage cheese. I also use sour cream in random places throughout as it’s hard to spread. Amazing!

      • Susan Sietsema Reply

        Candace, What is your egg/ parmesan cheese recipe? 1 egg to 1 cup of parm? Not a cicotta cheese fan here either.

  3. Kate Reply

    I’m trying this but my fiancé can’t stomach tomatoes of any kind, I used taco sauce instead of salsa. I really hope this comes out good

    • Jill Reply

      Taco sauce is made from, in part, tomatoes.

  4. Steven Reply

    So I made this and instead of topping it with tomatoes I made a pico de gallo(onions, tomato’s, cilantro, jalapenos, avocado, and lime juice) and used that as another layer and it was so amazing thank you for the recipe the wife and kids loved it!!!!!

    • Christy Denney Reply

      Awesome to hear!

  5. Kristy Reply

    I made these with the noodles you suggested and they’re legit crispy.. is that normal??! Are they supposed to be hard like a tortilla?

    • Christy Denney Reply

      Nope! Did you seal it tight with foil and bake it long enough. They should not be crispy!

  6. Sabrina Reply

    I added 2 cans of black beans and spread them in on each layer. Yum. Next time I’ll try some jalapeños.

    • Christy Denney Reply

      Yum!

  7. Ally Reply

    I’ve tried this twice now and both times the cooking time is WAY longer than stated in the recipe. What am I doing wrong?

    • Christy Denney Reply

      Every oven is different so it will vary.

  8. Jessica Reply

    Would I be able to make this all the way to step 4 and then pop it into the fridge until later that night when it was closer to dinner time?

    • Christy Denney Reply

      Yes, totally!

Leave a comment »

Taco Lasagna Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Van Hayes

Last Updated:

Views: 5741

Rating: 4.6 / 5 (66 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.