Taco Lasagna

Step 1

Preheat oven to 350 degrees.

Step 2

Brown the ground beef over medium heat. Add the diced onions halfway through and the garlic during the last minute. Drain grease.

Step 3

Add 2/3 cups water to the meat and mx in the taco seasoning. Bring to a boil, reduce to a simmer. Cook until thickened. Mix in the black beans and set aside.

Step 4

Combine the enchilada sauce and the salsa. Spoon a layer over the bottom of a 9 x 13 inch casserole dish. Top with 4 uncooked lasagna noodles.

Step 5

Combine the Ricotta cheese, oregano, and egg.

Step 6

First Layer: 4 Noodles, 1/3 of the Ricotta, 1/3 of the Meat, 1/3 of the Sauce, 1 cup Cheese.

Step 7

Second Layer: Repeat the first layer again.

Step 8

Third Layer: 4 Noodles, remaining Ricotta, Meat, and Sauce. (NO cheese yet.)

Step 9

Cover tightly with foil to seal in the steam so that it can cook the noodles.

Step 10

Bake for 45 minutes. Remove foil. Add remaining 2 cups of cheese. Bake for 15 more minutes.

Step 11

Let rest for 15 minutes prior to serving. Feel free to garnish with parsley, sour cream, and/or green onions.