Taco Lasagna
Description
This is a Mexican take on Italian lasagna. It's a satisfying meal with ground beef, black beans, lasagna noodles, enchilada sauce and salsa seasoned with your favorite taco seasoning.
Ingredients
10 oz. red enchilada sauce
24 oz. salsa, your favorite
12 lasagna noodles, uncooked
1 lb. lean ground beef
2/3 c. water
1 small onion, diced
2 cloves garlic, minced
1 oz. packet taco seasoning, your favorite
15 oz. can black beans, drained and rinsed
15 oz. Ricotta cheese
1 T. dried oregano
1 egg
4 c. shredded Cheddar cheese, divided
fresh parsley, sour cream, and/or green onions, for serving
Directions
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Preheat oven to 350 degrees F.
In a skillet, brown the ground beef over medium heat; discard excess grease. Add the onions halfway through; add the garlic the last minute. Add 2/3 c. water; stir in the taco seasoning; bring to a boil, reduce to a simmer. Cook until thickened. Stir in the beans; set aside.
In a bowl, stir together the enchilada sauce and the salsa. Spoon a layer over the bottom of a 9 x 13 inch casserole dish. Top with 4 uncooked lasagna noodles.
In a bowl, stir together the Ricotta cheese, oregano, and egg.
Assembly:
First Layer: 4 noodles, 1/3 of the Ricotta, 1/3 of the meat, 1/3 of the sauce, 1 c. Cheddar cheese.
Second Layer: Repeat the First layer.
Third Layer: 4 noodles, remaining Ricotta, meat, and sauce. (NO CHEESE yet.)
Cover tightly with aluminum foil to seal in the steam which will cook the noodles.
Bake for 45 minutes. Remove aluminum foil. Add remaining 2 c. Cheddar cheese. Bake another 15 minutes. Let rest for 15 minutes.
Serve garnished with parsley, sour cream, and/or green onions.
12 servings.