Taco Lasagna - it has all the flavour of Mexican tortillas but is as easy as lasagne! Serve with a nice guacamole or salsa and a lovely salad... Ingredients 12 oven ready lasagna noodles (see note) 1/2 kg lean ground beef (I use a bit more) 1 package Old El Paso taco seasoning 1 egg 1 carton ricotta cheese 4 cups (1 lb.) shredded cheddar cheese 1 jar chunky salsa - use Old El Paso or any other that you like toppings: sour cream, green onions, diced tomatoes Instructions Preheat oven to 375 degrees. (180C) In a large pan, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside. In a small bowl, add the egg and ricotta and stir until combined. In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times. Bake uncovered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired. Notes Use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling. It makes for quick and easy cooking! Freezing: This freezes great! Assemble casserole and freeze. To use frozen casserole: Thaw in the refrigerator for 8 hours and then bake as directed.
Posted on: Fri, 09 Jan 2015 07:58:20 +0000
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