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posted by Christy Denneyon Sep 26, 2023180 comments »
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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.
(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.
Mix a little ricotta with an egg for your lasagna-ness.
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.
Spread your ricotta mixture over the noodles.
Sprinkle a layer of taco meat on top.
Instead of enchilada sauce in this Taco Lasagna useyour favorite salsa.
Sprinkle a good helping of cheese on top. Then repeat the layers twice. See! So easy.
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
4.53 from 61 votes
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 »
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180 comments on “Taco Lasagna”
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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.
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Tiffany — Reply
Hello! I can’t stomach riccota/cottage cheese. Is there something I can use instead? Maybe liquid nacho cheese?
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Christy Denney — Reply
That would be great!
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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!
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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.
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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
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Jill — Reply
Taco sauce is made from, in part, tomatoes.
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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!!!!!
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Christy Denney — Reply
Awesome to hear!
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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?
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Christy Denney — Reply
Nope! Did you seal it tight with foil and bake it long enough. They should not be crispy!
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Sabrina — Reply
I added 2 cans of black beans and spread them in on each layer. Yum. Next time I’ll try some jalapeños.
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Christy Denney — Reply
Yum!
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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?
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Christy Denney — Reply
Every oven is different so it will vary.
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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?
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Christy Denney — Reply
Yes, totally!
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