This Taco Lasagna Recipe is made with layers of lasagna noodles, ricotta cheese, seasoned taco meat, black beans, salsa, enchilada sauce, and lots of cheese! This is an easy make-ahead freezer meal that you can assemble and bake later!
Be sure to try my Taco Stuffed Shells recipe next!
Taco Lasagna
Allow me to cut to the chase. You’ve just stumbled across your new favorite meal. Not only is this a great dinner recipe for your family, but this is a perfect meal to assemble and give to a friend in need to bake another day!
You can even assemble and freeze it to bake in a few months! (I’m a sucker for make-ahead recipes.)
And now, my favorite part about this Taco Lasagna:
No Need to Boil the Noodles
That’s right! There is enough liquid from the enchilada sauce + salsa to steam the noodles right in the oven, they cook perfectly. What a time saver.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Prep Work:
- Cook the Ground Beef/Onions/Garlic. Add Water + Taco Seasoning and cook until thickened. Mix in black beans and set aside.
- Combine the Ricotta Cheese, Oregano, and Egg. Set Aside.
- Combine the Enchilada Sauce and Salsa. Set Aside.
Assemble the Lasagna:
Layer some salsa/enchilada sauce on the bottom of a 9 x 13 inch casserole dish.
Layer 1: 4 Lasagna Noodles, 1/3 ricotta cheese, 1/3 meat, 1/2 sauce, 1 cup cheese.
Layer 2: Repeat. (4 Lasagna Noodles, 1/3 ricotta cheese, 1/3 meat, 1/2 sauce, 1 cup cheese.)
Layer 3: 4 Lasagna Noodles and remaining Ricotta, Meat, Sauce. (No cheese this time!)
Cover tightly with foil. Bake at 350° for 45 minutes.
Remove the foil, top with remaining 2 cups of cheese. Bake for 15 minutes. Let sit for 15 minutes and serve!
Pro Tips for Taco Lasagna
Combining Salsa + Enchilada Sauce
- This recipe can be made by using 2 (15.5 oz) jars of salsa, however the depth of flavor from combining the enchilada sauce and salsa is hard to beat.
- The texture is also ideal as it’s not too thick, not too thin.
- It may seem like there is a lot of liquid when you combine these ingredients, but it’s necessary in order to steam the noodles as it bakes. The noodles absorb a great deal of the liquid.
Cheese Options
- A combination of Cheddar, Cheddar jack, Monterey Jack, and Jalapeno Jack are great in this recipe.
Ingredient Substitutions
- Ground turkey or shredded chicken can be used instead of ground beef.
- If necessary, cottage cheese can be used instead of Ricotta.
Make Ahead Method
- Prepare up to 2 days ahead of time and refrigerate until ready to bake.
- You can also freeze it for up to 3 months prior to baking. Thaw in the fridge overnight prior to baking.
**Add 10 minutes of covered baking time if baking from a refrigerated state.
Storage
- Store in an airtight container and refrigerate for 3 days or freeze for 3 months.
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Taco Lasagna
Ingredients
- 10 oz. red enchilada sauce
- 24 oz. salsa, I used thick & chunky
- 12 lasagna noodles, uncooked
- 1 lb. ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 oz. packet taco seasoning
- 15 oz. can black beans, drained and rinsed
- 15 oz. Ricotta cheese
- 1 Tablespoon dried oregano
- 1 egg
- 4 cups shredded cheddar cheese, separated
Instructions
- Preheat oven to 350 degrees.
- Brown the ground beef over medium heat. Add the diced onions halfway through and the garlic during the last minute. Drain grease.
- Add 2/3 cups water to the meat and mx in the taco seasoning. Bring to a boil, reduce to a simmer. Cook until thickened. Mix in the black beans and set aside.
- Combine the enchilada sauce and the salsa. Spoon a layer over the bottom of a 9 x 13 inch casserole dish. Top with 4 uncooked lasagna noodles.
- Combine the Ricotta cheese, oregano, and egg.
- First Layer: 4 Noodles, 1/3 of the Ricotta, 1/3 of the Meat, 1/3 of the Sauce, 1 cup Cheese.
- Second Layer: Repeat the first layer again.
- Third Layer: 4 Noodles, remaining Ricotta, Meat, and Sauce. (NO cheese yet.)
- Cover tightly with foil to seal in the steam so that it can cook the noodles.
- Bake for 45 minutes. Remove foil. Add remaining 2 cups of cheese. Bake for 15 more minutes.
- Let rest for 15 minutes prior to serving. Feel free to garnish with parsley, sour cream, and/or green onions.
Notes
- Prepare up to 2 days ahead of time and refrigerate until ready to bake.
- You can also freeze it for up to 3 months prior to baking. Thaw in the fridge overnight prior to baking.
Storage
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Substitutions
- 2 (15.5 oz.) jars of salsa can be used if you don’t have enchilada sauce. I would use a combination of thinner restaurant-style salsa and chunky salsa.
- Sour cream or cottage cheese can be used if you don’t have ricotta cheese.
- A combination of Cheddar Jack, Monterey Jack, Jalapeno Jack, etc. may also be used along with the cheddar.
Have you have made this with shrimp?
I have not.
It came out amazing with the shrimp.. Everyone loved it.
I’m so happy to hear that! Shrimp sounds like a great idea!
Any suggestions for something to serve with this?
Hi Julie! Here are my side dish recipes that you can look through! Corn casserole might be a good choice, or here are my more Mexican Themed recipes.
This was amazing! I made it for dinner last night and it will be something I make often! Great concept and great recipe!
I am so happy to hear that you enjoyed it Dawn!! We absolutely love this one too and make it often! Thank you so much for taking the time to share your thoughts on it! 🙂 -Stephanie
This is delicious! I made it to the recipe with homemade salsa and a store bought enchilada sauce. Took the dish to a Cinco party, was the star of the buffet. Thanks! Will make it with your homemade enchilada sauce the next time.
I’m so happy this was the star of the buffet Lee!😃 This is definitely a fun and unique one. I can’t wait for you to try it with my homemade enchilada sauce!😋 Thanks so much for taking the time to leave a review!
This was easy and fun to make! Perfect recipe as is, no changes for me. Made it yesterday for Cinco de Mayo…thank you Stephanie! Love your recipes.
Thanks so much for leaving a review Diane! I’m so happy your enjoying the recipes!❤️ This is definitely a fun one for Cinco de Mayo😋
For traditional lasagna, I sometimes substitute bechamel for ricotta. Thoughts on whether that would work for this recipe?
Hey Betty! If you enjoy it in regular lasagna then you will like it in this one too I think! 🙂
Yummy. Made this in the Insta pot and we thought it was excellent. We love Mexican food and will be including this in our fiesta meals. Thank you for posting this flavor filled dish. It was perfect.
I’m so glad to hear that you liked this dish so much! Mexican food is my husbands favorite so we make this a lot! Thanks so much for the review!😃
I’m wondering how refried beans would be in place of the ricotta?
Hi Amanda! I LOVE the taste of the ricotta, but I don’t see why refried beans wouldn’t work, you may want to warm them a little bit to make them easier to spread on top! 🙂
This recipe was AMAZING. I was skeptical if the noodles would actually really cook in the oven without needing to be boiled but they cooked perfectly. Loved the flavor of the enchilada sauce combined with the salsa, this had so much amazing flavor. Highly recommend this recipe.
Hey Corrine! I’m so happy that you liked this recipe!! You made my day. Thanks so much for the review! -Stephanie
I made this last night and both my wife and I rated it excellent! I did use a small curd cottage cheese rather than Ricotta because I thought we would like the texture it added and that was the right thing to do for us.
Great recipe, I’ll be trying more of your recipes.
Hey Mike! That is GREAT to hear, I’m so happy! I can’t wait for you to try more of my recipes, and thank you *so* much for taking the time to come back and leave a rating, I really appreciate it! -Stephanie