Taco Lasagna

Mexican-inspired flavors layered in between lasagna noodles? Yes. I call it Taco lasagna.

I am sure that lasagna purists will roll their eyes at this adaptation of the Italian dish, but I think the flavors of a taco are so perfect here. 

Rather than a tomato-based meat sauce, salsa gives us that south-of-the-border twist. After the meat has been browned with onions and seasoned with taco seasoning mix, the salsa is added to the skillet and then simmered to allow all of the flavors to come together.    

No-boil noodles are my go-to when making any kind of lasagna. As the name indicates, there is no need to boil them before assembling the dish, which means I use one less pot and preparation time is reduced by 15 to 20 minutes.  

I like to serve the taco lasagna with my favorite taco ingredients: Shredded lettuce, diced tomatoes, diced avocados and sour cream. But you can go ahead and add your favorites to the mix. Black olives and jalapeños, anyone? 

The next time you’re thinking of making lasagna, I hope that you give Taco Lasagna a try. 



Taco Lasagna

  • Author: Allie McDonald
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 1 hour 20 minutes
  • Yield: 8


Mexican-inspired flavors layered in between lasagna noodles? Yes. I call it Taco lasagna.


  • 1 Tbsp. olive oil
  • 1/2 cup chopped onion
  • 1 lb. ground beef (can substitute turkey or chicken)
  • 1 packet taco seasoning
  • 2 (24 oz.) jars prepared salsa
  • 1 (16 oz.) box no-boil lasagna noodles
  • 3 cups shredded Mexican cheese blend
  • 3 cups shredded iceberg lettuce, for serving
  • 1 tomato, diced, for serving
  • 1 avocado, diced, for serving
  • Sour cream for serving (optional)


  1. Preheat the oven to 350˚ F.
  2. Heat oil in a large skillet, over medium-high. When hot, add the onion and cook until translucent. Add the ground beef and taco seasoning. Cook breaking the meat apart with a spoon, until it’s crumbled and browned, about 6 – 7 minutes.
  3. Add the salsa and stir to combine. Turn the heat down to medium and simmer for 5 minutes. Remove from heat and set aside.
  4. In a 13” x 9” baking dish, spoon a quarter of the meat mixture and spread over the bottom. Place one-third of the noodles over the sauce overlapping slightly. Top the noodles with another quarter of the meat mixture. Top with 1 cup of the cheese blend. Create the next layer with another third of the noodles, a quarter of the sauce and 1 cup of the cheese blend. Repeat, creating the final layer with the remaining sauce and the cheese blend.
  5. Cover loosely with aluminum foil and bake for 30 – 35 minutes. The cheese will be melted and bubbling. Remove the foil and continue baking for 15 minutes or until the cheese begins to brown.
  6. Allow to cool for 10 minutes. Spread the lettuce over the top and sprinkle with the diced tomatoes. Serve with avocado and sour cream.