Taco Lasagna

This Taco Lasagna is the ultimate fusion of flavors, combining the rich, hearty layers of traditional lasagna with the zesty, punchy notes of a classic taco. This culinary adventure melds together two beloved dishes into a mouthwatering masterpiece that not only tantalizes the taste buds but also brings a new level of excitement to mealtime.

The Best Taco Lasagna Recipe

Imagine biting into layers of pure indulgence, each one a perfect symphony of flavors. The Taco Lasagna is precisely that – an irresistible harmony of textures and tastes that leaves you craving for more. The first layer unveils a beautifully browned and seasoned ground beef, simmered with onions and bell pepper, all enveloped in a rich blend of taco and enchilada sauce. The sauce, with its robust, smoky undertones, seeps into the meat, infusing each morsel with a tangy, savory punch that hits you right from the first bite.

Now, picture the creaminess of ricotta cheese, gently whisked with eggs and cheddar, laying a blanket of velvety smoothness over the no-boil lasagna noodles. It melts in your mouth, providing a wonderful counterpoint to the meat’s robustness, a creamy whisper against the bold, feisty notes of the meat and sauce.

This lasagna is then baked to perfection, the cheese on top bubbling away into a golden, crispy crust, a promise of the deliciousness that lies beneath. And the finale, the freshly chopped tomatoes, green onions, cilantro, and avocado slices bring a refreshing crunch, a burst of freshness that ties this amazing Mexican-Italian fusion together. This Taco Lasagna, my friends, is not just a dish; it’s an experience, one that your taste buds will thank you for!

• Ground beef – The star protein of our dish, ground beef provides a rich, hearty base that takes on the flavors of the sauces beautifully. If you’re looking to substitute, ground turkey or chicken would work well, or for a vegetarian version, try using a plant-based ground meat substitute or lentils.
• Onion and green bell pepper – These vegetables add a bit of crunch and freshness to balance out the richness of the meat and cheese. Feel free to use other bell pepper colors, or add other veggies like zucchini or mushrooms for extra nutrition and variety.
• Taco sauce – This sauce gives our lasagna its characteristic taco flavor. It’s tangy, spicy, and adds a punch to the dish. If you can’t find taco sauce, you can use a mix of salsa and a bit of taco seasoning as a substitute.
• Enchilada sauce – Enchilada sauce contributes to the depth of flavor with its smoky, tangy notes. If it’s not readily available, you could use a red or green salsa instead, depending on your preference.
• Ricotta cheese – This cheese brings a creamy, smooth texture to our lasagna, balancing the robust flavors of the meat and sauces. Cottage cheese, or a blend of cream cheese and mozzarella, could serve as substitutes if ricotta isn’t available.
• Egg – The egg acts as a binder for the ricotta cheese, helping to create a smooth, spreadable mixture. If you need an egg substitute for dietary reasons, a bit of plain yogurt could work.
• Cheddar cheese – A Mexican blend cheese or Monterey Jack would also work well.
• Lasagna noodles – No-boil lasagna noodles are a real time-saver in this recipe. However, if you only have regular lasagna noodles, just pre-boil them according to the package instructions.
• Toppings – Cherry tomatoes, green onions, cilantro, and avocado – These toppings add a fresh crunch and a burst of color to the dish. Feel free to experiment with other toppings like jalapenos for some heat, sour cream for extra creaminess, pico de gallo, or even some crumbled queso fresco or cotija cheese for an extra touch of authenticity.

First things first, let’s fire up that oven! Set it to a cozy 375°F(190°C). This will give us the perfect temperature to get that cheese all melted and bubbly.

Now, grab your favorite large skillet, and let’s brown that ground beef over medium-high heat. Make sure it’s fully cooked and crumbly. No pink bits, okay?

Once our beef is all nice and brown, it’s time to throw in the chopped onion and bell pepper. Give them about 3 minutes to soften and for the onion to turn translucent. Don’t you just love that aroma? Next, pour in the taco sauce and enchilada sauce. Let’s bring it all to a good boil, stir it well, and then remove it from the heat.

In a separate bowl, let’s whisk together the ricotta cheese, egg, and ½ cup of the cheddar cheese. It should be nice and smooth. This creamy layer is what makes our lasagna extra special!

Here comes the fun part! In a 9×13-inch baking dish, start layering. First, lay down 3 lasagna noodles. Then, spread half of our beautifully seasoned meat sauce over them.

Add another layer of noodles, followed by our creamy ricotta mixture. One more layer of noodles, and then pour over the remaining meat sauce. Top everything off with the remaining 2 cups of cheese. Looking good, right?

Into the oven it goes, uncovered, for about 30 minutes. You’ll know it’s done when the cheese is all melted, bubbly, and a bit golden. The noodles should be cooked through as well. Patience is key here!

Once it’s out of the oven, let’s give it a good 10 minutes to cool before we slice it. In the meantime, chop up those tomatoes, green onions, and cilantro, and slice up the avocado. Sprinkle these fresh toppings over the lasagna just before serving. They add a fantastic fresh crunch that perfectly complements our rich, hearty lasagna.

Storage

Fridge

If you’ve got leftovers, just pop them into an airtight container and store in the refrigerator. They’ll stay good for about 3-4 days. When you’re ready to reheat, you can use the microwave or the oven. If using the oven, cover the lasagna with foil and heat at 350°F (around 180°C) until it’s warmed through.

Freezer

You can also freeze this lasagna for longer storage. If you’re freezing it before baking, just assemble the lasagna in a freezer-safe dish, cover it tightly with plastic wrap and then foil, and it can be frozen for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator, and then bake as directed. If you’re freezing it after baking, let it cool completely, then cut it into individual servings and wrap each piece in plastic wrap and foil before freezing. These can be reheated in the microwave or oven.

Other Mexican Recipes To Try

• One Pot Cheesy Taco Orzo
• Easy Guacamole
• Mexican Chicken Egg Rolls
• Pork Carnitas
• Chicken Taco Taquitos
• Homemade Salsa
• Mexican Fried Rice

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.

4.64 from 25 votes

Taco Lasagna

Prep 20 minutes minutes

Cook 40 minutes minutes

Total 1 hour hour

8

Rate Recipe Print Recipe

• Pin for Later

Get ready to spice up your dinner routine with this delicious and hearty Taco Lasagna! It's a fun fusion of Italian and Mexican flavors, packed with juicy ground beef, creamy ricotta, tangy sauces, and topped with fresh veggies for a meal that's sure to impress.

Cook ModePrevent your screen from going dark

Video

US CustomaryMetric

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.
• In another medium size bowl, whisk together the ricotta cheese, egg and ½ cup of the cheddar cheese.
• 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. 
• Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados. 

Equipment

• 9×13-inch Casserole Dish

Notes

1. 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.
2. 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!
3. Vegetarian Version: For a vegetarian take on this dish, replace the ground beef with a plant-based meat substitute or lentils.
4. Noodles: If you’re using regular lasagna noodles instead of no-boil ones, ensure to pre-cook them according to the package instructions.
5. 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.
6. Storage: This lasagna stores well in the fridge for 3-4 days and can be frozen for up to 3 months.

Nutrition Information

Serving: 1servingCalories: 539kcal (27%)Carbohydrates: 36g (12%)Protein: 32g (64%)Fat: 29g (45%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 120mg (40%)Sodium: 850mg (37%)Potassium: 547mg (16%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 1196IU (24%)Vitamin C: 20mg (24%)Calcium: 388mg (39%)Iron: 3mg (17%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.