If you love tacos, and you love lasagne, why not just combine them!? That’s exactly what the team at Jo Cooks has done. They’ve created this ridiculously appetising recipe for carb and cheese lovers alike.
It’s saucy, cheesy and is guaranteed to impress even the fussiest of dinner guests.
If you’re ready to let this beautiful monstrosity into your life, click here for the recipe, or scroll down past the tantalising photos of our dream bae, the Taco Lasagne.
- 1 lb ground beef
- 1 large onion chopped
- 1 green bell pepper chopped
- 7 oz pack or jar of taco sauce, I used Club House
- 10 oz can enchilada sauce
- 15 oz ricotta cheese
- 1 egg
- 2 1/2 cups cheddar cheese, I used Mexican blend
- 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.