Last updated on April 23rd, 2019 at 03:14 pm
This Taco Lasagna is saucy, cheesy and delicious. Try this fun twist on your traditional lasagna with lots of Mexican flavors, yet still an easy weeknight and family-friendly meal.
One of my favorite foods are tacos, well pretty much anything Mexican. I would say it’s probably all the cheese, but really, there is not one thing about Mexican food, at least what I’ve tried so far that I don’t like. Another one of my favorite foods is lasagna, so putting these two together is a no brainer.
You’re going to love the meaty sauce in this lasagna. I added an onion and a bell pepper, just so that I could say there are veggies in this. I also added taco sauce and enchilada sauce to the meat mixture to make it really saucy and super flavorful. It really worked.
What Is Taco Lasagna
I don’t know if there really is such a thing as an authentic “taco lasagna” but I wanted to make this recipe as close as possible to resemble a lasagna but have those taco flavors we all know and love. While many taco lasagnas use tortillas, I wanted to use actual lasagna noodles to give it that lasagna feel. If you want to use tortillas, please check out my enchilada casserole recipe, which is well known and loved.
What Are No Boil Lasagna Noodles
For this recipe I used no-boil noodles. No-boil noodles are precooked. They are usually run through a water bath and then dehydrated mechanically. They are thinner than regular lasagna noodles and soften during baking with just the moisture from the sauce.
Ever since I discovered no boil noodles, I never looked back. Years ago, I used to shy away from making lasagna, as much as I love it. It was such a pain to boil the noodles first, and I would always cook them too much until they broke or they would stick together. But I would make these elaborate lasagnas where the sauce would require half a day to cook because it had to be just right. No wonder I would only make lasagna once every couple of years. But not anymore.
What Ingredients Are In Taco Lasagna
Here’s what you’ll need to make this easy taco lasagna:
- No-boil noodles – regular lasagna noodles would work as well, you might have to pre boil them first for a few minutes.
- Ground beef – you can replace this with ground chicken, turkey or pork. You can even uses shredded chicken if preferred.
- Onion and bell peppers – we need some veggies in the sauce to flavor it.
- Taco sauce – use your favorite taco sauce, I used a jar of Club House.
- Enchilada sauce – use your favorite or make your own. Here’s my recipe for homemade enchilada sauce.
- Cheese – what’s lasagna without ricotta cheese. I also used a Mexican blend for topping the lasagna. A Mexican blend usually includes Monterey Jack, Mild Cheddar and Colby cheese.
How To Make Taco Lasagna
Cook the beef: Add the beef to a large skillet and brown over medium-high heat until it’s no longer pink.
Add veggies: Add the chopped onion and bell pepper to the skillet and cook for about 3 minutes or until the onion softens and is translucent.
Add the sauces: Stir in the taco sauce and enchilada sauce then bring to a boil. Remove from heat.
Prepare the ricotta cheese: In another medium size bowl, whisk the ricotta cheese, egg and 1/2 cup of the cheddar cheese.
Assemble the lasagna: Start layering the lasagna in a 9×13-inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 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: Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through. Let the lasagna cool for about 10 minutes before slicing it and finally top with chopped tomatoes, green onions, cilantro and avocados.
The end result, my friends, pure perfection. I may be biased here, but I’d say this was probably my favorite lasagna ever. And I did not slave over it for an entire day! Only took me a few minutes to make the sauce and half an hour in the oven.
How Do You Store Leftover Taco Lasagna?
Cool the lasagna first, then cover the casserole dish with aluminum foil or if it’s cooled completely you can use plastic wrap and store it in the refrigerator for 3 to 5 days.
Can You Freeze Taco Lasagna?
Yes! This Taco Lasagna freezes great! I would freeze it before baking, so prepare it as instructed and cover it tightly with plastic wrap or aluminum foil, then store in the freezer. The night before you want to serve it, take it out of the freezer and thaw it in the refrigerator overnight or at least 8 hours, then bake as directed.
Looking for More Mexican Recipes? Try These:
- One Pot Cheesy Taco Orzo
- Mexican Beer Chicken Taco Casserole
- Taco Pizza
- Pork Carnitas
- Chicken Taco Taquitos
- Homemade Salsa
Taco Lasagna
Ingredients
- 1 lb ground beef
- 1 large onion chopped
- 1 green bell pepper chopped
- 7 oz taco sauce I used Club House (1 jar)
- 10 oz enchilada sauce (1 can)
- 15 oz ricotta cheese
- 1 egg
- 2 1/2 cups cheddar cheese I used Mexican blend
- 9 lasagna noodles no boil, (about half a package)
Toppings
- 1/2 cup cherry tomatoes chopped
- 2 green onions chopped
- 2 tbsp fresh cilantro chopped
- 1 avocado sliced
Instructions
- Preheat oven to 375 F degrees.
- 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.
- In another medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese.
- Start layering the lasagna in a 9x13-inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 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.
- Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.
Notes
Nutrition
Raphiel says
April 8, 2019 at 9:53 amCould you possibly make this with tortillas?
Nicole Beaulieu says
April 8, 2019 at 10:47 amYou can, but they won’t hold up as well as the noodles do. They will definitely get mushier and the lasagna pieces won’t quite stand up, but it will taste awesome regardless.
Jess K says
April 7, 2019 at 7:18 amHonestly didn’t even know no-book noodles were a thing! Gotta find them and make this. Pinned!
Mark Hesson says
April 6, 2019 at 5:02 amUse seasoned diced tomatoes with Ortega chilies in them. Reserve liquid and inject it into meatballs, Yum!! Or, incorporate in spaghetti sauce. a little more paste, and you are good to go!
Dawn says
March 18, 2019 at 8:33 pmVery easy loved it
Chelsie Makus says
January 22, 2019 at 2:15 pmCan anyone tell me if I don’t want to use ricotta and I just want the shredded cheese: Do I still add the egg to the shredded cheese? Or just do the shredded cheese alone?
Nicole Beaulieu says
January 23, 2019 at 10:37 amIf you leave out the ricotta, then leave out the egg as well. The shredded cheese is meant to be a layer all on its own!
Chelsie Makus says
January 23, 2019 at 5:39 pmThank you for commenting!!! That’s what I ended up doing and I added black beans to meat mixture!! This was yummy!!!♥️
Nicole Beaulieu says
January 24, 2019 at 10:28 amMy pleasure! That sounds so good, I’ll have to ry it out next time I make this recipe.
Riahna says
September 10, 2018 at 3:52 pmI was looking for something quick and different to cook and came across the recipe on Instagram. It’s so delicious. I went for seconds my family loved and and they’re usually very picky.
Jamie says
August 19, 2018 at 11:27 pmI was curious about this at first but everybody loved it and now I am 4:4 recipes a hit! it was simple, tasty, familiar and delicious. Thank you
Courtney says
July 3, 2018 at 3:59 pmGreat flavor! I actually nafe,two, I made a dairy free version as my sin has dairy allergies. One thing I’m,not happy with and it could be i missed missed something, but the noodels ate hardly done and Super dry.. I just had to put more sauce and cover it with foil and back in the oven it went. Hopefully the noodles will soften up. But overall great taste.
Nicole Beaulieu says
July 4, 2018 at 10:17 amThe problem could be the type of noodles you have. The ones that say “oven ready” shouldn’t have a problem with softening. Also, don’t be scared to add extra sauce between all the layers. Lots of sauce will cook any type of noodle.
Kathleen says
February 11, 2018 at 11:46 amMade it last night. It’s gone. Big, big flavor and so delicious.
Janet says
September 12, 2017 at 3:41 pmReally want to make this! Where did you buy your Club House sauce? Thank you!
Joanna Cismaru says
September 12, 2017 at 4:06 pmI bought it at Safeway.
Kelly says
February 22, 2017 at 9:51 amThis looks so delicious! I love anything Mexican as well! I think it’s the combination of cheesy and spicy with cool, creamy (sour cream) and fresh (pico de gallo). I can’t wait to try it!
Lois says
February 12, 2017 at 8:21 pmThanks, I have been looking for a recipe similar to this. I have had a difficult time finding a layered taco recipe that i like. Going to give this one a try. I just printed a coupon for enchilada sauce at https://frugalharbor.com/. Groceries are so high these days, and I like to save where I can.
Fenne Kieken says
February 13, 2017 at 10:00 amDo give it a try as it is really different. Great you found the coupon and thanks for posting the link for others. A great way to save is to buy some ingredients and make a few different recipes with smaller portions and extra veggies and/or pasta and rice etc and that helps s-t-r-e-t-c-h out the week and use less.
Brie says
February 11, 2017 at 6:26 pmMade this for dinner tonight after putting it off for a couple of weeks (just the idea of lasagna is intimidating sometimes). So so so worth the wait! Used an orange pepper instead of green, as I’m not a big fan of pepper and wanted the lighter flavor, and just used basic taco and enchilada sauce – nothing fancy. Ohmigosh. I’m in love. This will be going into the regular dinner rotation for sure!
Joanna Cismaru says
February 11, 2017 at 6:31 pmThat’s great, so glad you liked this. 🙂
Kay Campbell says
January 23, 2017 at 11:09 amWonderful recipe! Made it yesterday only change I made was add black beans and since I couldn’t find the salsa you used I put taco seasoning and Pace mild salsa along with the enchilada sauce. Served sour cream and salsa Verde on the side.
My family loved it. And I did to and normally don’t like Lasagna!
This is my new go to recipe! Quick and easy!
Thank you Jo
Fenne Kieken says
January 24, 2017 at 9:12 amSo glad you tried making the taco lasagna and everyone liked it. We thought it was such a fun dish and so different from the usual italian lasagna. Thanks for posting your comment and being a part of the Jo Cooks community.
Cheryl says
January 16, 2017 at 4:01 pmThis looks so delicious and easy! Pinning to make soon. Thank you!
Joanna Cismaru says
January 16, 2017 at 4:36 pmThank you, Cheryl!
Becky says
January 16, 2017 at 1:23 pmThis would excellent with beef chiorzo. We have grass fed beef chiorzo at the store we frequent, it would put this recipe over the top! Thanks for the great ideas!
Mary says
January 16, 2017 at 12:38 pmI’m making this for my 15 year old who is going to love me for it – so thank you!
Sara @ Last Night's Feast says
January 16, 2017 at 12:32 pmI love this idea!
onita northington says
January 16, 2017 at 7:54 amThe only thing I see that is wrong with this recipe is you did not put any taco seasoning in the meat. That would really kick it over the top.
Joanna Cismaru says
January 16, 2017 at 8:34 amHi Onita, you’re right, the only thing is the taco sauce I used had chipotle in it and it’s a very flavorful sauce, didn’t find it’s necessary. However, if you can’t find the same sauce I used, I strongly recommend using taco seasoning in this as well. I made a note in the recipe nots for people to know.