Taco Lasagna
May 27, 2024 23:54:03 GMT -5
Post by maybetoday on May 27, 2024 23:54:03 GMT -5
Taco Lasagna
![](https://www.jocooks.com/wp-content/uploads/2019/04/taco-lasagna-1-3-1536x1229.jpg)
Cook 40 minutes
Total 1 hour
Ingredients
▢ 1 pound ground beef
▢ 1 large onion (chopped)
▢ 1 green bell pepper (chopped)
▢ 7 ounce taco sauce (I used Club House (1 jar))
▢ 10 ounce enchilada sauce ((1 can))
▢ 15 ounce ricotta cheese
▢ 1 egg
▢ 2½ cups cheddar cheese (I used Mexican blend)
▢ 9 lasagna noodles (no boil, (about half a package))
Toppings
▢ ½ cup cherry tomatoes (chopped)
▢ 2 green onions (chopped)
▢ 2 tablespoons fresh cilantro (chopped)
▢ 1 avocado (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Preheat oven to 375°F.
Add the ground beef to a large skillet and brown it over medium-high heat until it’s no longer pink, breaking it up as you go along.
Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
Start layering the lasagna in a 9×13-inch baking dish. Start with a layer of 3 lasagna noodles, then add ½ of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese.
Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through.
Notes
Sauce Selection: For a spicier kick, you can opt for hot taco sauce and enchilada sauce. If you prefer a milder flavor, go for the mild versions.
Cheese Options: Feel free to mix and match your favorite melting cheeses in this recipe. A Mexican blend or Monterey Jack could also be delicious!
Vegetarian Version: For a vegetarian take on this dish, replace the ground beef with a plant-based meat substitute or lentils.
Noodles: If you’re using regular lasagna noodles instead of no-boil ones, ensure to pre-cook them according to the package instructions.
Toppings: Feel free to get creative with your toppings! Fresh jalapenos, a dollop of sour cream, or even a sprinkle of crumbled queso fresco could add a lovely finishing touch.
Storage: This lasagna stores well in the fridge for 3-4 days and can be frozen for up to 3 months.