This taco lasagna is saucy, cheesy and delicious. Try this fun twist on your traditional lasagna with lots of flavors, yet still an easy weeknight and family-friendly meal.
- 500g ground beef
- 1 large onion chopped
- 1 green bell pepper chopped
- 1 jar of pasta sauce (We used meat flavoured)
- 250g can enchilada sauce (Or 300ml white sauce)
- 300g ricotta cheese
- 1 egg
- 2 1/2 cups cheddar cheese
- 9 no boil lasagna noodles, about half a package
- 1/2 cup cherry tomatoes chopped
- 2 green onions chopped
- 2 tbsp fresh cilantro chopped
- 1 avocado sliced
Preheat oven to 375 F degrees.
Add the ground beef to a large skillet and brown it over medium-high heat until it’s no longer pink, breaking it up as you go along.
Add the chopped onion and bell pepper to the skillet and let it cook for about 3 minutes, until the onion is translucent and the pepper is tender.
Stir in the taco sauce and enchilada sauce and bring to a boil. Remove from heat.
In another medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese.
Start layering the lasagna in a 9×13-inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 of the meat sauce over the noodles. Next add 3 more lasagna noodles, then spread the ricotta mixture over the noodles. Add 3 more lasagna noodles, then the remaining meat sauce. Top with the remaining 2 cups of cheese.
Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through.
Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.
To freeze leftover lasagna, it’s best to cut it up into individual servings first, then wrap each serving in plastic wrap. Make sure each piece is wrapped tightly. Place all the individual wrapped pieces in a large freezer-safe plastic bag. Lasagna will last for several months in the freezer.
To store leftovers in the refrigerator, place lasagna in an airtight container and refrigerate for 5 to 7 days.