Taco Lasagna
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
9 servings
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Calories
400 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Lasagna
Description
Taco Lasagna assembles layers of cooked or oven-ready lasagna noodles with a mixture of ground beef seasoned with taco spices, smooth ricotta cheese blended with egg, chunky salsa, and generous shredded cheddar cheese. Baking the casserole covered for 30 to 40 minutes heats the filling thoroughly, steams the noodles, and melts the cheese, creating a cohesive dish with a blend of Mexican-inspired flavors and classic lasagna structure.
The layered combination delivers a satisfying mix of textures: tender noodles, creamy ricotta, slightly spicy beef, and melted cheddar. The salsa adds moisture and a bright, savory acidity. After baking, the lasagna rests briefly to set before slicing and serving with optional toppings like sour cream, fresh green onions, and diced tomatoes to add creaminess and freshness.
Using oven-ready noodles simplifies preparation, but conventional noodles boiled beforehand also work. The dish freezes well; baked leftovers can be stored frozen and thawed thoroughly before reheating to preserve flavor and texture. Covering tightly during baking helps prevent drying and maintains the creamy interior.
Ingredients
- 12 lasagna noodles see note, oven ready
- 1 pound ground beef lean
- 1 (1-oz.) taco seasoning or homemade taco seasoning, Old El Paso brand
- 1 egg
- 1 (15-oz.) ricotta cheese carton
- 4 cups cheddar cheese shredded, 1 lb
- 1 (24-oz.) salsa chunky, jar
- sour cream optional toppings, tomatoes diced
- green onions
- tomato
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
- Oven-ready noodles save prep time, but boiled noodles can be used if preferred.
- Cover casserole tightly during baking to steam noodles and retain moisture.
- This dish freezes well; thaw in refrigerator before reheating for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 9g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 95mg | 32% |
| Sodium | 372mg | 16% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 363mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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