Yesterday I promised the recipe for my new Taco Lasagna. It’s really easy to make, and tastes delicious. You can switch up the intensity of the spiciness if you’d like.
- Lasagna Noodles
- Two batches of Mario Batali’s Pasta Sauce (without the thyme and basil- Use a pack of taco seasoning instead)
- Two packs of taco seasoning (one for the sauce)
- A pound of hamburg
- A cup and a half (or whatever looks good) of frozen corn
- Two bags of Mexican blend shredded cheese.
Make up the sauce, and let it sit for an hour so that the flavors can combine. Get your water boiling for your pasta and brown the hamburg. When the hamburg is done, drain it, and then mix in 2/3 cups of water and the other package of taco seasoning, just like making regular taco filling.
Layer the pasta, sauce, hamburg, frozen corn, and cheese. Cover the baking dish in foil, and bake it at 375° for 50 minutes. Once it gets heated all the way through, take the foil off, throw on more cheese, and put it back into the oven until the cheese is melted and bubbly. Let it cool for a while, and enjoy!