This recipe for taco lasagna consists of layers of lasagna noodles, ricotta cheese, black beans, salsa, enchilada sauce, and plenty of cheese. This is a simple meal that you can prepare in advance and freeze to bake later.
Taco Lasagna
Let me get right to the point. Your new favorite meal has just been discovered. This recipe makes a fantastic family dinner, but it also makes a wonderful meal to assemble and give to a friend in need to bake another day!
Even better, you can put it together and freeze it to bake later on! (I love recipes that can be made ahead.)
Here's what I like best about this taco lasagna:
No Need to Boil the Noodles
It's true! The enchilada sauce and salsa contain enough liquid to steam the noodles in the oven, where they cook to perfection. A real-time saver.
How to Make It
PREP WORK:
- Cook the onions, garlic, and ground beef. To make taco seasoning thicker, add water and taco seasoning. Black beans are then added and combined.
- Combine the egg, oregano, and ricotta cheese.
- Salsa and enchilada sauce should be combined. Place aside.
ASSEMBLE THE LASAGNA:
In a casserole dish measuring 9 x 13 inches, spread some salsa or enchilada sauce on the bottom.
4 lasagna noodles, 1/3 ricotta cheese, ⅓ meat, ½ sauce, and 1 cup cheese make up the first layer.
Repeat for layer 2. (1 cup cheese, ½ sauce, ⅓ ricotta cheese, ⅓ meat, 4 lasagna noodles).
Layer 3: the remaining ricotta, meat, and sauce, along with four lasagna noodles. (This time, no cheese!)
Use foil to tightly enclose. Bake at 350° for 45 minutes.
After removing the foil, add the final 2 cups of cheese on top. For 15 minutes, bake, and then serve.
Pro Tips for Taco Lasagna
Combining Salsa + Enchilada Sauce
- Although two (15.5 oz) jars of salsa can be used in this recipe, the depth of flavor that results from blending the enchilada sauce and salsa is unmatched.
- Its perfect texture is neither too thick nor too thin.
- When you combine these ingredients, there may seem to be a lot of liquid, but it's needed to steam the noodles while it bakes. The liquid is greatly absorbed by the noodles.
Cheese Options
In this recipe, Cheddar, Cheddar Jack, Monterey Jack, and Jalapeno Jack work wonderfully together.
Ingredient Substitutions
- Instead of using ground beef, you can substitute ground turkey or shredded chicken.
- If necessary, substitute cottage cheese for the ricotta.
Make Ahead Method
- Prepare up to two days in advance, then chill before baking.
- Prior to baking, you can freeze it for up to three months. Before baking, thaw in the refrigerator overnight.
- If baking from a chilled state, increase the baking time by 10 minutes under cover.
Storage
Store in an airtight container and either freeze for three months or refrigerate for three days.
Taco Lasagna
Ingredients
- 10 oz. red enchilada sauce
- 24 oz. salsa, I used thick & chunky
- 12 lasagna noodles
- 1 lb. ground beef
- 1 small onion
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning
- 15 oz. can black beans, drained and rinsed
- 15 oz. Ricotta cheese
- 1 Tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese, separated
Instructions
- Preheat oven to 350 degrees.
- Brown the ground beef over medium heat. Add the diced onions halfway through and the garlic during the last minute. Drain grease.
- Add ⅔ cups water to the meat and mx in the taco seasoning. Bring to a boil, reduce to a simmer. Cook until thickened. Mix in the black beans and set aside.
- Combine the enchilada sauce and the salsa. Spoon a layer over the bottom of a 9 x 13 inch casserole dish. Top with 4 uncooked lasagna noodles.
- Combine the Ricotta cheese, oregano, and egg.
- First Layer: 4 Noodles, ⅓ of the Ricotta, ⅓ of the Meat, ⅓ of the Sauce, 1 cup Cheese.
- Second Layer: Repeat the first layer again.
- Third Layer: 4 Noodles, remaining Ricotta, Meat, and Sauce. (NO cheese yet.)
- Cover tightly with foil to seal in the steam so that it can cook the noodles.
- Bake for 45 minutes. Remove foil. Add remaining 2 cups of cheese. Bake for 15 more minutes.
- Let rest for 15 minutes prior to serving. Feel free to garnish with parsley, sour cream, and/or green onions.
Notes
Make Ahead Method
- Prepare up to 2 days ahead of time and refrigerate until ready to bake.
- You can also freeze it for up to 3 months prior to baking. Thaw in the fridge overnight prior to baking.
Storage
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Substitutions
- 2 (15.5 oz.) jars of salsa can be used if you don’t have enchilada sauce. I would use a combination of thinner restaurant-style salsa and chunky salsa.
- Sour cream or cottage cheese can be used if you don’t have ricotta cheese.
- A combination of Cheddar Jack, Monterey Jack, Jalapeno Jack, etc. may also be used along with the cheddar.
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