Taco Lasagna (Gluten Free)

Hi friends,
Today I’m sharing a favorite recipe for our family.  Since being gluten-free this past fall, I have had a hard time finding recipes for me and my family.

Most of the time it’s me eating salad or rice/beans while they have a dinner that they enjoy.  Gluten free noodles are available at Target, Trader Joes and my favorite store for a wide range of gluten free products, Hy-Vee!   The lasagna noodles I found are made from rice and they were only $3.49 for a box which if you have ever had to purchase gluten free products, is fairly cheap!  They were also oven ready, no boiling which was a bonus as I was in a hurry today while making dinner.  You can also make this dinner with regular noodles as well, the recipe would be the same minus the GF noodles just make sure if they aren’t oven ready to cook them first.  Let’s get on to the recipe!

INGREDIENTS

• 12 Lasagna Noodles ( I used GF oven ready)
• 1 pound ground beef
• 1 jar salsa (I used mild because my family is  wimps not a huge fan of salsa or spicy food)
• 2 cups cheddar cheese  (I think I used more than this but I like cheese)
• 1 15 oz container of Ricotta cheese (Sargento brand is gluten free as most should be)
• 1 package gluten free taco seasoning (McCormick has one) or make your own
• 1 egg

Instructions

• Brown your ground beef, drain and add in taco seasoning
• Combine your Ricotta with one egg and mix well
• Layer three noodles in the bottom of your 9×13 pan
• Use 1/3 of the ricotta mix on the noodles, then follow with 1/2 of the taco meat, 1/3 of the salsa and cheddar cheese.  Repeat another layer.  Top with ricotta, salsa and cheddar cheese.
• Cover and bake at 350 degrees for 35 – 40 minutes or until noodles are soft.  I uncover mine for the last 5 to 10 minutes so the cheese can bake a little more.

This also is a great freezer meal if you use regular lasagna noodles, not sure how it would do with gluten free noodles.

 

This makes about 12 servings depending on how big or small you cut the pieces.  I topped mine with even more salsa but you could also top with sour cream or maybe even crushed tortilla chips!