Taco Lasagna


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)A hearty lasagna that’s just a little different! It freezes well too, so it’s a great make-ahead. Wrap the unbaked lasagna well and freeze up to three months. To serve, thaw overnight and bake as directed.

  • Yield: 8 Servings


  • 12 lasagna noodles, uncooked
  • 1 lb. ground beef chuck
  • ¼ oz. pkg. taco seasoning mix
  • 2 egg whites, beaten
  • 15 oz. container ricotta cheese
  • 16 oz. pkg. finely shredded Colby Jack cheese, divided
  • 24 oz. jar salsa, divided
How to Make It
  1. Cook noodles according to package directions, just until tender; drain. Meanwhile, brown beef in a skillet over medium heat; drain.
  2. Stir in taco seasoning, adding a small amount of water if a thinner sauce is desired. Remove from heat.
  3. In a bowl, combine egg whites and ricotta cheese until well blended.
  4. Lightly spray a deep 13"x9" baking pan with non-stick vegetable spray.
  5. Layer 4 noodles, ¾ cup cheese mixture, half of beef mixture and 1-1/3 cups shredded cheese.
  6. Next, layer with 4 noodles, ¾ cup cheese mixture, remaining beef mixture, 1-½ cups salsa and 1-1/3 cups shredded cheese.
  7. Layer with remaining noodles, cheese mixture, salsa and shredded cheese.
  8. Bake, uncovered, at 350 degrees for about 40 minutes, until hot and bubbly. Let stand for 10 minutes before serving.

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