It is 6pm and your family is hungry. You want something warm, filling, and simple. This No-Boil Taco Lasagna is the answer to your busy evening.
There is no need to stand over a pot of boiling water. This recipe delivers a tender, cheesy meal without the extra dishes. It is the perfect cozy comfort for a crisp fall night.
Why This Recipe Is a Winner
You will love how much time this saves you in the kitchen. Using dry noodles is a total game-changer for home cooks. The moisture from the salsa and sauce does all the work.
It is a budget-friendly winner that feeds a whole crowd. Even the pickiest eaters will ask for seconds of these layers. It makes your weeknight dinner feel special with very little effort.
Simple Method
First, you will brown your beef with onions and garlic. Then, you mix your sauces to create a flavorful base. Layering the ingredients is fun and easy to do.
The oven does the heavy lifting while you relax. You get perfectly cooked noodles and melted cheese every time. Even beginners can master this impressive fusion dish with ease.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh, simple ingredients makes all the difference.
- 1 lb lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/4 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 15 oz ricotta cheese
- 1 large egg
- 1 tsp dried oregano
- 10 oz red enchilada sauce
- 16 oz chunky salsa
- 12 dry lasagna noodles (regular, not oven-ready)
- 3 cups shredded Mexican blend cheese
- Optional: sour cream, sliced green onions, and fresh cilantro for garnish
Step-by-Step
- Preheat the oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked; drain any excess grease.
- Stir in the taco seasoning and water, simmering for 3 minutes until the liquid reduces. Stir in the black beans and remove the skillet from heat.
- In a medium mixing bowl, combine the ricotta cheese, egg, and dried oregano, whisking until the mixture is smooth and well-incorporated.
- In a separate bowl, whisk together the red enchilada sauce and chunky salsa to create the base liquid for the lasagna.
- Spread roughly 1/2 cup of the sauce mixture over the bottom of the prepared baking dish to prevent sticking.
- Place 4 dry lasagna noodles in a single layer over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the meat mixture, 1/2 of the remaining sauce mixture, and 1 cup of shredded cheese.
- Repeat the layering process: 4 noodles, 1/3 of the ricotta mixture, 1/3 of the meat mixture, and the remainder of the sauce mixture.
- Add the final layer: 4 noodles, the remaining ricotta mixture, and the remaining meat mixture. Do not add cheese to the top yet.
- Cover the dish tightly with aluminum foil to trap steam. Bake for 45 minutes.
- Remove the foil, sprinkle the remaining 2 cups of shredded cheese over the top, and return to the oven uncovered for 15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 15 minutes before slicing to ensure the noodles set and the layers hold their shape.
Best Ways to Enjoy It
Serve this dish warm with a dollop of cool sour cream. Add some fresh cilantro or green onions for a bright, fresh finish. It pairs beautifully with a simple side of corn or rice.
Gather the family around the table for a cozy evening. This meal is filling enough to stand on its own. It is a guaranteed crowd-pleaser for any casual gathering.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay delicious for up to three days. You can also freeze individual portions for quick future lunches. Reheat in the oven or microwave until the cheese is bubbly again. It actually tastes even better the next day!
Recipe Tips
- Cover the dish very tightly with foil to trap the steam.
- Do not skip the 15-minute resting time after baking.
- Ensure the noodles are fully covered by the sauce mixture.
- Use a chunky salsa to add more texture to your layers.
- Add a handful of fresh summer corn for a seasonal twist.
- Double the recipe if you are feeding a large holiday group.
- Substitute ground turkey for a lighter, leaner dinner option.
Ways to Switch It Up
- Swap the black beans for pinto beans if you prefer.
- Use mild salsa to keep it extra kid-friendly and gentle.
- Add sliced jalapeños on top for a spicy kick.
- Try cottage cheese instead of ricotta for a different texture.
Quick Answers
Can I use oven-ready noodles?
Yes, you can use them if you prefer. Just keep in mind they may cook a bit faster. You might need slightly less sauce mixture for those.
Is this recipe freezer friendly?
It is very freezer friendly! You can freeze it before or after baking. Just thaw it in the fridge overnight before reheating.
How do I know the noodles are cooked?
The noodles should be tender when poked with a fork. The steam trapped under the foil does all the cooking. If they feel firm, bake for five more minutes.
I hope this cozy No-Boil Taco Lasagna brings your family together tonight. It is such a joy to serve a meal everyone loves. Happy cooking!
— Lidia
Taco Lasagna – No Boiling Needed!
Ingredients
- 1 lb lean ground beef
- 1 small yellow onion, finely diced
- 3 cloves garlic , minced
- 1 packet (1 oz) taco seasoning
- 1/4 cup wate r
- 1 can (15 oz) black beans, drained and rinsed
- 15 oz ricotta cheese
- 1 large eg g
- 1 tsp dried oregano
- 10 oz red enchilada sauce
- 16 oz chunky salsa
- 12 dry lasagna noodles (regular, not oven-ready)
- 3 cups shredded Mexican blend cheese
- Optional : sour cream, sliced green onions, and fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9x13 inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the meat is fully cooked; drain any excess grease.
- Stir in the taco seasoning and water, simmering for 3 minutes until the liquid reduces. Stir in the black beans and remove the skillet from heat.
- In a medium mixing bowl, combine the ricotta cheese, egg, and dried oregano, whisking until the mixture is smooth and well-incorporated.
- In a separate bowl, whisk together the red enchilada sauce and chunky salsa to create the base liquid for the lasagna.
- Spread roughly 1/2 cup of the sauce mixture over the bottom of the prepared baking dish to prevent sticking.
- Place 4 dry lasagna noodles in a single layer over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the meat mixture, 1/2 of the remaining sauce mixture, and 1 cup of shredded cheese.
- Repeat the layering process: 4 noodles, 1/3 of the ricotta mixture, 1/3 of the meat mixture, and the remainder of the sauce mixture.
- Add the final layer: 4 noodles, the remaining ricotta mixture, and the remaining meat mixture. Do not add cheese to the top yet.
- Cover the dish tightly with aluminum foil to trap steam. Bake for 45 minutes.
- Remove the foil, sprinkle the remaining 2 cups of shredded cheese over the top, and return to the oven uncovered for 15 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 15 minutes before slicing to ensure the noodles set and the layers hold their shape.
