Description

Taco Lasagna is a flavorful, layered casserole combining the zest of Mexican ingredients with the comforting texture of classic lasagna. Ground beef, black beans, ricotta cheese, and a blend of enchilada sauce and salsa create a deliciously hearty dish perfect for family dinners or entertaining guests. This recipe is easy to prepare and bake, delivering a satisfying fusion of flavors in every bite.

Ingredients

Scale

Sauce and Base

10 oz. red enchilada sauce
24 oz. thick & chunky salsa
12 lasagna noodles, uncooked

Meat Mixture

1 lb. ground beef
1 small onion, diced
2 cloves garlic, minced
1 oz. packet taco seasoning
2/3 cup water
15 oz. can black beans, drained and rinsed

Cheese Mixture

15 oz. ricotta cheese
1 Tablespoon dried oregano
1 egg
4 cups shredded cheddar cheese, divided

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the lasagna.
Cook Meat Mixture: Brown the ground beef over medium heat in a skillet. Add diced onions halfway through cooking and minced garlic during the last minute. Drain excess grease from the pan.
Season and Simmer: Add 2/3 cup water and taco seasoning to the meat mixture. Bring it to a boil, then reduce heat to a simmer and cook until the mixture thickens. Stir in the drained black beans and set aside.
Prepare Sauce Base: Combine the red enchilada sauce and thick & chunky salsa in a bowl. Spoon a layer of this sauce mixture over the bottom of a 9x13 inch casserole dish, then top with 4 uncooked lasagna noodles.
Mix Cheese Filling: In a separate bowl, combine the ricotta cheese, dried oregano, and egg, mixing well until smooth.
Assemble First Layer: Over the noodles, spread one-third of the ricotta mixture, one-third of the meat mixture, one-third of the sauce mixture, and sprinkle 1 cup of shredded cheddar cheese.
Assemble Second Layer: Repeat the same layering: noodles, ricotta mixture, meat, sauce, and 1 cup of cheddar cheese.
Assemble Third Layer: Place the last 4 noodles on top, then spread the remaining ricotta, meat, and sauce mixture. Do not add cheese yet.
Cover and Bake: Cover the casserole dish tightly with foil to retain moisture and bake for 45 minutes, allowing the noodles to cook through.
Add Cheese and Finish Baking: Remove the foil, sprinkle the remaining 2 cups of cheddar cheese evenly over the top, and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
Rest Before Serving: Let the lasagna rest for 15 minutes before slicing and serving. Garnish optionally with parsley, sour cream, or green onions.

Notes

Make Ahead: Prepare the dish up to 2 days in advance and refrigerate until baking. For longer storage, freeze for up to 3 months. Thaw in the refrigerator for 24-48 hours prior to baking.
Baking Tip: When baking from chilled or frozen, add 10 extra minutes to the covered baking time. Always add the cheese topping after the initial covered bake.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Substitutions: Use two 15.5 oz jars of salsa if you don't have enchilada sauce, mixing thinner restaurant-style salsa with chunky salsa for best results. Substitute ricotta cheese with sour cream or cottage cheese. Try different cheese blends like Cheddar Jack, Monterey Jack, or Jalapeno Jack for varied flavor.

Nutrition

Serving Size: 1 serving
Calories: 375 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 5 g
Protein: 21 g
Cholesterol: 75 mg