Sometimes, dinner ideas crash into each other in the best possible way.
That’s exactly what happens with taco lasagna, a happy, delicious collision of two beloved worlds.
Why This Fusion Actually Works
You might think Italian and Mexican cuisines would politely disagree at the table.
But they share a secret love for layered comfort, melted cheese, and vibrant, hearty flavors that hug you from the inside.
Ingredients Needed for the Recipe
Gathering these simple items is the first step to a spectacular dinner. Each one plays a key role in building those perfect layers.
- Oven-Ready Lasagna Noodles (12): The structural foundation, and the “lasagna” part of our equation. No boiling saves precious time.
- Lean Ground Beef (1 pound): Our hearty, savory core. It soaks up all the taco seasoning to become flavor-packed.
- Taco Seasoning (1 package): The magic dust that transforms plain beef into the soul of a taco, infusing every layer.
- One Large Egg: A humble binder that works behind the scenes to give the ricotta mixture a wonderful, spreadable consistency.
- Ricotta Cheese (15 oz. carton): Brings a creamy, mild richness that perfectly balances the zestier elements.
- Shredded Cheddar Cheese (4 cups/1 lb): The glorious, melty blanket on every layer. It’s the gooey, stringy promise we all look forward to.
- Chunky Salsa (24 oz. jar): Acts as our vibrant, tangy “sauce,” keeping the noodles perfectly moist and adding a kick of freshness.
- Optional Toppings: Sour cream, green onions, diced tomatoes. These are your finishing touches, adding coolness, crunch, and color right at the end.
How to make Taco Lasagna?
It’s a simple layering process, really. Just follow these steps and watch a beautiful, bubbly casserole come to life in your oven.
Step 1- Prep Your Oven and Pan
Start by preheating your oven to 350°F. Grab your trusty 9×13 inch baking dish, no need to grease it.
This gentle heat will cook everything through and melt all that cheese into gooey perfection.
Step 2- Cook the Taco Meat
Brown the ground beef in a large skillet over medium heat until it’s no longer pink.
Drain any excess fat, then sprinkle the taco seasoning over the meat, stirring until every crumb is warmly coated and fragrant.
Step 3- Create the Creamy Layer
In a small bowl, crack the egg and add the entire carton of ricotta cheese.
Stir them together until they’re completely combined into a smooth, creamy mixture. It’ll be easy to spread in just a moment.
Step 4- Build the First Layers
Lay four oven-ready noodles on the bottom of your baking dish. They might overlap a little, and that’s just fine.
Spread a third of the ricotta mixture over the noodles, then a third of the taco meat, followed by a third of the salsa, and finally, a third of the shredded cheese.
Step 5- Repeat and Finish
Repeat the layering process two more times: noodles, ricotta, meat, salsa, cheese. You’ll end with a glorious, cheesy top layer.
Cover the dish tightly with aluminum foil—this is crucial for steaming the noodles to tender perfection.
Step 6- Bake and Rest
Bake the covered lasagna for 30 to 40 minutes, until the whole thing is hot, bubbly, and the cheese is fully melted.
Once out of the oven, let it sit for a good 10 minutes. This rest time lets everything settle, so you get neat, beautiful slices instead of a delicious landslide.
Ingredient Swaps and Substitutions
Don’t let a missing item stop the fiesta. This recipe is wonderfully forgiving and adaptable to what you have on hand.
Feel free to get creative and make it your own without any stress.
- **For the Meat:** Ground turkey or chicken works beautifully. For a vegetarian twist, use two cans of drained and rinsed black beans or pinto beans mixed with the seasoning.
- **For the Noodles:** Standard lasagna noodles are fine; just boil them according to package directions first. You can even use the curly-edged ones for extra sauce pockets.
- **For the Cheese:** Swap the cheddar for a Monterey Jack blend for a milder melt, or use a Mexican cheese blend. Cottage cheese can stand in for ricotta in a pinch.
- **For the Sauce:** A can of mild enchilada sauce can replace the salsa for a smoother flavor. Want more heat? Use a hot or roasted salsa instead of a mild one.
Tips
A few little insights can take a great dish and make it absolutely foolproof. Here are some things Kelsey has learned along the way.
- That tight foil cover isn’t a suggestion. It traps steam, which is what cooks the no-boil noodles perfectly. Don’t peek too early!
- Letting the lasagna rest after baking is non-negotiable. It allows the layers to firm up, giving you clean cuts instead of a cheesy soup.
- If your salsa is very watery, drain a little of the liquid off first. This prevents the final dish from being soggy.
- For a golden, slightly crisp top, remove the foil for the last 5-7 minutes of baking. Keep a close eye on it.
Making It Ahead and Storing Leftovers
This dish is a meal-prepper’s dream. It handles advance preparation and storage like a champion, making busy weeknights a breeze.
You can assemble the entire lasagna a day ahead. Simply cover it tightly and refrigerate, then bake as directed, adding maybe 5-10 extra minutes to the cook time since it’s starting cold.
Baked leftovers keep beautifully in the fridge for 3-4 days. Reheat individual portions in the microwave, or warm a larger piece in the oven at 350°F until hot through.
To freeze, bake the lasagna as directed, let it cool completely, then wrap the whole dish (or portioned slices) tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Taco Lasagna Recipe
Description
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.
ingredients
Instructions
-
Preheat oven to 350°F (175°C).
-
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 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 sour cream, sliced green onions, and diced tomatoes if desired.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 13g65%
- Trans Fat 0.5g
- Cholesterol 95mg32%
- Sodium 372mg16%
- Potassium 246mg8%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 24g48%
- Calcium 363 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Oven-ready noodles: You can use regular lasagna noodles too—just boil them before assembling.
- Steam for tenderness: It's important to cover the dish tightly when baking—this steams the noodles with the salsa.
- Freezing tip: This casserole freezes great! Thaw in the refrigerator for 8 hours, then bake as directed.
