Description
A delicious and hearty Taco Lasagna that combines classic Mexican flavors with the comforting layers of traditional lasagna. Featuring seasoned ground beef, black beans, enchilada sauce, layered with lasagna noodles, ricotta cheese mixture, and plenty of cheddar cheese, this dish is perfect for family dinners or meal prepping ahead.
Ingredients
Scale
Sauce and Meat
- 10 oz. red enchilada sauce
- 24 oz. thick & chunky salsa
- 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
Pasta and Cheese Mixture
- 12 uncooked lasagna noodles
- 15 oz. Ricotta cheese
- 1 tablespoon dried oregano
- 1 egg
Toppings
- 4 cups shredded cheddar cheese, divided (3 cups + 1 cup)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to get it ready for baking.
- Cook the Meat: Brown the ground beef over medium heat in a skillet. Add the diced onions halfway through cooking and the minced garlic during the last minute. Drain any excess grease from the pan.
- Season the Meat: Add 2/3 cup water and the taco seasoning packet to the cooked meat. Bring the mixture to a boil, then reduce heat to a simmer and cook until the sauce thickens. Stir in the drained black beans and remove from heat.
- Prepare Sauce Layer: Combine the red enchilada sauce and the thick & chunky salsa in a bowl. Spoon a layer of this sauce mixture over the bottom of a 9 x 13 inch casserole dish.
- Mix Ricotta Cheese Layer: In a separate bowl, combine ricotta cheese, dried oregano, and egg until well mixed.
- Assemble First Layer: Place 4 uncooked lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then one-third of the meat mixture, followed by one-third of the sauce mixture. Top this layer with 1 cup of shredded cheddar cheese.
- Assemble Second Layer: Repeat the previous layer with another 4 noodles, one-third ricotta, one-third meat, one-third sauce, and 1 cup cheddar cheese.
- Assemble Third Layer: Place the final 4 noodles on top, spread the remaining ricotta, meat, and sauce mixture evenly. Do not add cheese yet on this layer.
- Cover and Bake: Cover the casserole dish tightly with foil to seal in the steam, helping the noodles cook properly. Bake in the preheated oven for 45 minutes.
- Add Final Cheese and Bake Again: Remove the foil carefully, sprinkle the remaining 2 cups of shredded cheddar cheese evenly on 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 after baking to set and make serving easier. Garnish with parsley, sour cream, or green onions as desired.
Notes
- Make Ahead: You can assemble this lasagna up to 2 days in advance and keep it refrigerated until ready to bake. It can also be frozen for up to 3 months. Thaw in the refrigerator for 24-48 hours before baking.
- When baking from frozen, add 10 minutes to the covered baking time and add the top cheese layer after the covered cooking.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months for best quality.
- Substitutions: Use 2 (15.5 oz.) jars of salsa as a substitute for enchilada sauce by mixing a thinner restaurant-style salsa with chunky salsa.
- If ricotta cheese is unavailable, sour cream or cottage cheese can be used instead.
- For cheese variety, try combining Cheddar Jack, Monterey Jack, or Jalapeno Jack cheeses along with or instead of cheddar.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 95 mg
