Print Options

Back to Beef Taco Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Beef Taco Lasagna

 Beef Taco Lasagna
"This recipe makes two big pans," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."
16 ServingsPrep: 30 min. Bake: 35 min. + standing


  • 24 lasagna noodles
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

    Save Now >

  • 2 envelopes taco seasoning
  • 4 egg whites
  • 2 cartons (15 ounces each) ricotta cheese
  • 8 cups (2 pounds) shredded cheddar cheese
  • 2 jars (24 ounces each) chunky salsa


  • Preheat oven to 350°. Cook noodles according to package
  • directions. Meanwhile, in a large skillet, cook beef over medium
  • heat until no longer pink; drain. Stir in taco seasoning. In a small
  • bowl, combine egg whites and ricotta cheese. Drain noodles.
  • In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4
  • cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar
  • cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2
  • cups salsa and 1-1/3 cups cheese. Repeat.
  • Bake, uncovered, 35-40 minutes or until heated through. Let stand for
  • 10 minutes before cutting.
  • Yield: 2 casseroles (8 servings each).
To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

2 of 2

Beef Taco Lasagna (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.