It’s like a five-layer dip lasagna: Salsa swaps in for marinara and beef gets taco seasoning in this tasty Mexican-inspired recipe.
box no-boil lasagna noodles or cooked lasagna noodles
15-oz. tubs of ricotta
shredded Mexican cheese
Sliced green onions, for garnish
Thinly sliced red jalapeño, for garnish
- Preheat oven to 350°. In a large skillet over medium heat, add ground beef. Season with taco seasoning and cook, crumbling up with a wooden spoon, until no longer pink, about 8 minutes.
- In a 9″-x-13″ baking dish, spoon a layer of salsa over bottom to cover, then add a layer of lasagna noodles. In a medium bowl, mix ricotta, sour cream, and egg and season with salt. Spread ricotta mixture over noodles and top with a layer of ground beef and cheese. Repeat layers until baking dish is full, making sure to end with cheese.
- Cover with aluminum foil and bake until bubbly, 30 to 35 minutes.
- Let cool 10 minutes, then garnish with scallions and jalapeño and slice.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io