Taco Lasagna

Total Time:
1 hr, 5 mins
Prep Time:
15 mins
Cook Time:
50 mins
4 servings
Dish Size:
8 x 8 baker
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June 22, 2015


  • 6 no-boil lasagna noodles
  • 1 1/4 pounds ground beef
  • 2 tablespoons taco seasoning
  • 1 egg
  • 1 cup ricotta cheese
  • 1 (15 ounce) jar chunky salsa
  • 2 cups shredded Mexican cheese blend


  1. Preheat oven to 350 degrees. 
  2. Cut or break lasagna noodles to fit baker. Set aside. 
  3. Place ground beef in a skillet over medium-high heat. Cook until no longer pink. Drain and stir in taco seasoning. Set aside. 
  4. Place two lasagna noodles in the bottom of your 8" x 8" temp-tations® baker. Spread 1/3 of the ricotta mixture on top, followed by 1/3 of the beef, 1/3 of the salsa and 1/3 of the cheese. Continue layering until everything is used up. 
  5. Loosely cover with foil and bake for 45 minutes. Remove foil and bake for another 5 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream and green onions if desired. 
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