but if an idea takes more than 10 minutes…20 max, I’m out. So if you want to call me a Pinterest mom then you’re right. I’m a 10 minute Pinterest mom. I’ve found that my kids really appreciate the small little things that make the holidays fun and it doesn’t have to be elaborate.
Mix a little ricotta with an egg for your lasagna-ness.
Start by layering 4 lasagna noodles. You can boil the noodles or use the no-boil noodles like I did. There’s a fine line between lazy and efficient and like dancing on it.
Spread your ricotta mixture over the noodles.
Preheat oven to 350 degrees.
In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
In a small bowl, add the egg and ricotta and stir until combined.
In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.
Bake uncovered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
I use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling.
I love taco lasagna, but I make mine with tortillas instead of lasagna noodles and refried beans instead of ricotta. A round dish works best, but you can halve the tortillas and overlap them for a square or rectangular.
Yes, I make that version too. Super tasty.
This looks amazing! Can’t wait to try it! I’ve never seen lasagna noodles that look like that. Is it because they are no-boil? Also, I usually make my regular lasagna in a crock-pot, I wonder if that method would work for this taco version?
Yes, it’s because they’re no boil. I have a crockpot lasagna too and this will definitely work in the crockpot.
This looks amazing!! I’m having the hub go pick up supplies as I write this. Though I have most of the items. My family loves lasagna and mexican so this will be a perfect match. Also, your eclair cake!! Oh my goodness. Just perfect for my son who loves eclairs. Your recipes always look so delicious and even better, easy to make. I’m not one for complicated cooking and your recipes are very user friendly.
I just have to chime it too. I love your recipes — always so tasty and easy to make. Thank you for your efforts and sharing your passion. I am a better cook since i started following your blog!
I am going to make this for work next week. I work for a fire department, so cooking for the guys can be daunting. It sounds so good, and looks so easy!
Enjoyed this! Similar to your Mexican Stuffed Shells but easier and love that it’s freezer friendly. The only change I made was skipping the ricotta and dumping a can of refried beans in with the taco meat to warm and then spread the mixture across the noodles. Love your recipes!
I made this and loved it! So did my hubby. Super easy and very yummy. Will definitely make it again.
Hi Christy, I just saw your recipe for Taco Lasagna and it looks delicious and I am going to fix this next week, when everyone is off and can enjoy it together. I do have a question, when you add the taco seasoning mix to the beef, do add water with it? In the picture it doesn’t look like it, but I just want to make sure so I don’t screw it up. Thanks so much and can’t wait to try this and many more of your recipes.
You don’t add water with it. You could add about 1/4 cup if you wanted to so that the mixture isn’t dry and that shouldn’t change the consistency.
I made this tonight and it was excellent. I added three tablespoons of fresh cilantro as I love this flavour in Mexican dishes. With the taco seasoning you will find there is a “Kick” to this version but it is not too much.
