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Beef Taco Lasagna

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


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

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  • 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.

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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.