Description
This Taco Lasagna is a flavorful fusion dish combining the bold tastes of enchilada sauce, salsa, seasoned ground beef, and melty cheddar cheese layered between tender lasagna noodles. It's a delicious twist on traditional lasagna that makes for a perfect family dinner or crowd-pleasing potluck meal.
Ingredients
Scale
Sauces and Liquids
- 10 oz red enchilada sauce
- 24 oz salsa (thick & chunky recommended)
- 2/3 cup water
Meat and Beans
- 1 lb ground beef
- 15 oz can black beans, drained and rinsed
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 oz packet taco seasoning
- 1 tablespoon dried oregano
Cheeses and Dairy
- 15 oz ricotta cheese
- 4 cups shredded cheddar cheese, separated (3 cups and 1 cup)
- 1 egg
Staples
- 12 uncooked lasagna noodles
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the lasagna.
- Cook Meat Mixture: Brown the ground beef in a skillet over medium heat. Add the diced onion halfway through cooking and stir in the minced garlic during the last minute. Drain any excess fat from the pan.
- Simmer with Seasoning: Add 2/3 cup water to the cooked meat, then mix in the taco seasoning. Bring to a boil, then reduce to a simmer and cook until the mixture thickens. Stir in the drained black beans and set aside.
- Combine Sauces: In a bowl, mix together the red enchilada sauce and salsa until well combined. Spread a layer of this sauce mixture on the bottom of a 9 x 13 inch casserole dish.
- Prepare Cheese Mixture: In a separate bowl, combine the ricotta cheese, dried oregano, and egg until smooth and evenly mixed.
- Assemble First Layer: Place 4 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture on top, followed by 1/3 of the meat mixture, 1/3 of the sauce, and sprinkle 1 cup of shredded cheddar cheese over everything.
- Assemble Second Layer: Repeat the layering process: 4 noodles, 1/3 ricotta, 1/3 meat, 1/3 sauce, and 1 cup cheddar cheese.
- Assemble Third Layer: Add the last 4 noodles, then spread the remaining ricotta, meat, and sauce on top. Do not add cheese at this stage.
- Cover and Bake: Tightly cover the dish with foil to trap steam, which will cook the noodles. Bake for 45 minutes at 350 degrees Fahrenheit.
- Add Cheese and Finish Baking: Remove the foil and add the remaining 2 cups of shredded cheddar cheese on top. Return to the oven and bake uncovered for an additional 15 minutes until cheese is melted and bubbly.
- Rest Before Serving: Let the lasagna rest for 15 minutes after removing from the oven to allow it to set and make serving easier. Garnish with parsley, sour cream, or green onions if desired.
Notes
- Make Ahead: This dish can be prepared up to 2 days in advance and stored in the refrigerator until ready to bake. Alternatively, freeze for up to 3 months. Thaw in the fridge for 24-48 hours before baking.
- Baking Tip: When baking from refrigerated or frozen, add 10 extra minutes to the covered bake time. Remember to add the final cheese layer only after the covered baking completes.
- Storage: Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- Substitutions: If you don’t have enchilada sauce, substitute with 2 (15.5 oz) jars of salsa, combining thinner restaurant-style salsa with chunky salsa for best texture. Ricotta can be replaced with sour cream or cottage cheese. Cheddar cheese can be mixed with Cheddar Jack, Monterey Jack, or Jalapeno Jack cheeses for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: Thirty-two g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
