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+ servings
A slice of Taco Lasagna being pulled up from a casserole dish.
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5 from 3 votes

Taco Lasagna

This Taco Lasagna is made with layers of noodles, ricotta cheese, seasoned taco meat, black beans, enchilada salsa sauce, and lots of cheese!

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

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
  • 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.

Nutrition

Calories: 487kcal, Carbohydrates: 37g, Protein: 28g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 98mg, Sodium: 1228mg, Potassium: 533mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1213IU, Vitamin C: 4mg, Calcium: 399mg, Iron: 3mg