Skip to main content

Taco Lasagna

Image
By
Taco Lasagna


Ingredients
  • 12 oven ready lasagna noodles (see note) (GF lasagna noodles)
  • 1 pound lean ground beef (ground turkey)
  • 1 (1-oz.) package Old El Paso taco seasoning (refer to pic below)
  • 1 egg

  • 1 (15-oz.) carton ricotta cheese (lifeway farmer's cheese)
  • 4 cups (1 lb.) shredded cheddar cheese (cabot lactose free cheese)
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream (0% greek yogurt), green onions, diced tomatoes

Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
  3. In a small bowl, add the egg and ricotta and stir until combined.
  4. 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.
  5. Bake covered 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.

Homemade Taco Seasoning recipe from The Country Cook. Gluten-free, preservative-free but you still get ALL the flavor! Makes for the best homemade tacos!:

Read more at http://www.the-girl-who-ate-everything.com/2014/04/taco-lasagna.html#VpuRI8wB3OxskPiO.99

Comments

Post a Comment

Popular posts from this blog

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

Johnny Mango's Shrimp Fried Rice with Fiery Lime Sauce

By
Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...
Post a Comment
Read more

Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread

By
I really really hope that I can make this recipe work! I received some teff flour from the food pantry and I had NO idea what to do with it. I am so happy I found this recipe! Makes:  4-6 Injera Time:  1 day to ferment, about 30 minutes to cook Tools: Large glass bowl Cheesecloth, muslin or kitchen towel with a thin weave Parchment paper Ingredients: Try to buy everything organic.   Here’s why . 1 1/2 cups teff flour 2 cups pure water 1/2 tsp baking powder Coconut oil for pan 1/4 tsp salt, or more to taste Let’s get started. Place Teff flour in a large glass bowl, add water and stir well. Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be. After 24 hours, you’ll see that your batter is alive and fermenting. Every batch I made looked a bit different, some were brain-like (below) and some were less puffy. Bring a pan to medium heat, and very lightly, coat ...
Post a Comment
Read more