Taco Lasagna

  • Currently 4/5
1 lb Ground Beef
1 large Onion
1 Green Bell Pepper chopped
7 oz Jar of Taco Sauce
10 oz Can Enchilada sauce
15 oz ricotta cheese
1 Egg
2 1/2 C Cheddar Cheese
9 No boil lasagna noodles (half box)
1/2 C Cherry Tomatoes - chopped
2 Green onions chopped
2 Tbsp Cilantro chopped
1 Avocado sliced
1. Preheat over 375

2. Add the ground beef to a large skillet and brown it over medium heat.
3. Add the chopped onion and bell pepper to the skillet and cook for 3 minutes
4. Stir in the taco sauce and enchilada sauce and bring to a boil.  Remove from heat
5. in a medium size bowl, whisk together the ricotta cheese, egg and 1/2 cup of the cheddar cheese
6. Start layering the lasagna in a  9x13 pan.  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 meat, top with the remaining 2 cups of cheese.
7. Bake uncovered for 30 minutes
8. Let cool for about 10 minutes before slicing it then top with tomatoes, onions, cilantro and avocados.


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