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.
WHAT ARE NO BOIL LASAGNA 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.
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.
And because, to me, lasagna needs ricotta cheese, I created a ricotta cheese layer which of course makes this taco lasagna a bit more traditional but with a Mexican flare. Then because no lasagna is complete without a layer of cheese, I topped mine with a blend of Mexican cheese.
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.
Did I mention I didn’t boil the noodles? Yeah, this lasagna will fool everyone into thinking you slaved all day in the kitchen, and let them think that! Care for a piece?
LOOKING FOR MORE MEXICAN RECIPES? TRY THESE:
- 1/2 cup cherry tomatoes chopped
- 2 green onions chopped
- 2 tbsp fresh cilantro chopped
- 1 avocado sliced
- 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.
- The taco sauce I used has chipotle in it and lots of seasoning which makes it very flavorful, it's called Taco Skillet Sauce with Chipotle by Club House. However, if you cannot find this exact sauce feel free to add Taco seasoning to the sauce for more flavor.
- To freeze leftover lasagna, it's best to cut it up into individual servings first, then wrap each serving in plastic wrap. Make sure each piece is wrapped tightly. Place all the individual wrapped pieces in a large freezer-safe plastic bag. Lasagna will last for several months in the freezer.
- To store leftovers in the refrigerator, place lasagna in an airtight container and refrigerate for 5 to 7 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.