Beef Taco Lasagna

Beef Taco Lasagna

Beef Taco Lasagna


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


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

              Stacey Compton                                                                               Toledo, Ohio


Beef Taco Lasagna Recipe

Beef Taco Lasagna

24 lasagna noodles

2 lb. ground beef

2 envelopes taco seasoning

4 egg whites

2 cartons (15 oz. each) ricotta cheese

8 cups (2 lb.) shredded cheddar cheese

2 jars (24 oz. each) chunky salsa


Preheat oven to 350 F.  Cook noodles according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small bowl, combine egg whites and ricotta cheese.  Drain noodles.

In each of two 13 x 9 inch baking dishes, layer four noodles, ¾ cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese.  Top each with four noodles, ¾ cup mixture, 1 ½ cups salsa and 1 1/3 cups cheese.  Repeat.

Bake, uncovered, 35-40 minutes or until heated through.  Let stand for 10 minutes before cutting.

2 casseroles (8 serving each)


(Recipe for Beef Taco Lasagna was on, 2014)


Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna


I cooked up this fresh tasting lasagna for vegetarian customers at a local grocery store, where I work part-time.

            Sam Hunsaker                                                                  Lawrence, Kansas


Vegetable Lasagna Recipe

Vegetable Lasagna

5 plum tomatoes, chopped

1 ½ cups sliced fresh mushrooms

1 medium sweet red pepper, julienned

1 small yellow summer squash, cut into ¼ inch slices

1 small zucchini, cut into ¼ inch slices

1 medium carrot, shredded

1 small onion, chopped

3 garlic cloves, minced

¼ cup olive oil

1 can (12 oz.) tomato paste

1 cup vegetable broth

2 Tbsp. brown sugar

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. salt

½ tsp. dried thyme

¼ tsp. pepper

1 egg

1 cup (8 oz.) ricotta cheese

6 lasagna noodles, cooked and drained

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tbsp. grated Romano cheese

2 tsp. Italian seasoning

In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender.  Stir in the tomato paste, broth, brown sugar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

In a large bowl, combine the egg and ricotta cheese.  Spread 1 cup vegetable mixture in a greased 8 inch square baking dish.  Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1 ½ cups vegetable mixture and two more noodles.  Top with remaining ricotta mixture, noodles and vegetable mixture.

Sprinkle with cheese and Italian seasoning.  Bake, uncovered, at 350 F. for 30-35 minutes or until bubbly and the cheese is melted.  Let stand 5 minutes before cutting.          4-6 servings


(Recipe for Vegetable Lasagna came from


Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I collect cookbooks and recipes (this one is from my son’s mother-in-law).  My husband teases me that I won’t live long enough to try half of the recipes in my files!

                              Rose Ann Buhle                                                                                                Minooka, Illinois


Mexican Lasagna Recipe

Mexican Lasagna

2 Lbs. ground beef

1 can (16 oz.) refried beans

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

2 Tbsp. taco seasoning

2 Tbsp. hot salsa

4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided

12 oz. uncooked lasagna noodles

1 jar (16 oz.) mild salsa

2 cups water

2 cups (16 oz.) sour cream

1 can (2 ¼ oz.) sliced ripe olives, drained

3 green onions, chopped

1 medium tomato, chopped, optional

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 13×9 inch baking dish, layer a third of the noodles and meat mixture.  Sprinkle with 1 cup of cheese.  Repeat layers twice.

Combine mild salsa and water; pour over top.  Cover and bake at 350 F. for 1hour or until heated through.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese.  Bake uncovered 5 minutes longer.  Let stand for 10-15 minutes before cutting.           12 servings

(Recipe for Mexican Lasagna was in