Preheat oven to 375 deg. Cook the ground beef in a large skillet until no longer pink, breaking it up as it cooks. Add the onion and green pepper and let it cook for about 3 minutes, until the onion is translucent and pepper is tender.
Stir in taco sauce and enchilada sauce and bring to a boil. If you find it needs more kick, add the taco seasoning to taste. Remove from heat. In another medium bowl whisk together ricotta cheese, egg, and 1/2 cup of the shredded cheese.
Start layering the lasagna in a 9 X 13 inch baking dish. Start with a layer of 3 lasagna noodles, then add 1/2 of the meat sauce over the noodle (this is about 2-1/4 cups). Add 3 more lasagna noodles, then the remaining meat sauce.
Top with the remaining 2 Cups of cheese. Bake uncovered for 30 minutes or until the cheese melts and gets bubbly and the noodles are cooked through. Let cool for 10 minutes before putting on your toppings.
The author used Club House Taco Sauce with chipotle. Regular taco sauce will suffice.
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