Beef Taco Lasagna

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“This recipe makes two big pans. Freeze one or both to enjoy later.”

Ingredients Nutrition


  1. Cook noodles according to package directions.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.
  3. In a small bowl, combine egg whites and ricotta cheese.
  4. Drain noodles.
  5. In each of two 13-in. x 9-in. x 2-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.
  6. Cover and freeze one casserole for up to 3 months.
  7. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
  8. Yield: 2 casseroles (8 servings each).
  9. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

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