Taco Lasagna Casserole
What can be better than cheesy pasta, loaded with taco meat and spices? The perfect fusion of TexMex and Italian comfort food!
Servings 8 servings
Calories 471kcal
Ingredients
- 1 pound lean ground beef
- 1 ounce packet taco seasoning
- 28 ounce can enchilada sauce
- 1 package no-boil lasagna noodles
- 1 egg
- 16 ounces ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup minced cilantro
- 3 cups shredded cheese I used a combination of mozzarella and cheddar cheese
Instructions
- Preheat the oven to 350 degrees, and spray the casserole dish with nonstick cooking spray. Set aside.
- Brown the ground beef, breaking it into crumbles. When it's no longer pink, drain excess fat. Season with taco seasoning as per package instructions. Add the enchilada sauce and simmer for 10 minutes.
- Combine the ricotta, egg and cilantro in a small mixing bowl. Mix to combine.
- To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of noodles over meat sauce. Spread with ½ of the ricotta cheese mixture. Spoon 1 ½ cups meat sauce over mozzarella and top with ⅓ of the shredded cheese. Repeat layers, finishing with a layer of meat sauce and then cheese.
- Cover with heavy-duty aluminum foil and bake for 50 minutes until the casserole is hot and bubbly. Remove from oven and remove foil. Place under the broiler for 2-3 minutes if dissed.
- Let stand covered lightly with foil for 10 minutes before serving.
Nutrition
Calories: 471kcal | Carbohydrates: 37g | Protein: 34g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 1648mg | Potassium: 376mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1594IU | Vitamin C: 4mg | Calcium: 338mg | Iron: 3mg