I am not that good with crowd pleasing dishes – most things I make don’t quadruple well and if you’re Pakistani a small family dinner easily means 40 people and a whole bunch of quadrupling. Over time this cooking for a crowd has become a lot easier and I have fewer meltdowns (lol). However, that is in part because I have started building an arsenal of delicious recipes that are easy to whip together, make in advance, and double if need be.
This Taco lasagna is the latest addition to that collection. The components come together quickly and since you bake it the day of the event it tastes fresh and delicious. I make it with a side of a cheesy spicy garlic bread loaf (recipe to be posted) and a nice bean salad.
The best part is you can actually make this (minus the dicing bit) with a 1 yr old hanging off one hip as long as you give her a little bit of cheese to snack on. Oh and keep her away from the jalapenos if she is convinced all green things are delicious.
1/2 cup diced onion
1 lb ground chicken (or beef)
Spicy taco seasoning – 1 packet or make your own and use 3 tbsp
24 ounces salsa
1 cup corn kernels
15 oz carton ricotta cheese
1 jalapeno diced
2 cups shredded cheese – I used Monterey Jack + Mozzarella
Generous pinch of coarse salt and pepper
1 box oven ready lasagna noodles (you can sub w regular, just parboil first)
2 cups shredded cheese for topping the lasagna
Chopped green onions for garnish
Note: Most pans and lasagna noodles aren’t friends. There is usually some rejigging and some swearing involved. To mitigate some of this lay out your (uncooked) noodles once in the pan to figure out how many noodles you will need and how many layers you will get so you can readjust layers accordingly. I am giving instructions for a roasting pan (what I use) and a 9*13 below.
Saute the onion in a little bit of olive oil until translucent, add the ground chicken and the seasoning then cook until the meat is browned. With chicken this is v quick. Add in the corn kernels and salsa and warm through.
While the meat is warming empty the ricotta container into a large bowl and mix in the egg, seasoning and diced jalapeno (deseeded or otherwise). Once well combined mix in cheese.
Drizzle a little oil on the base of your pan layer as follows – a ladle or two of bolognese, 6 lasagna noodles vertically across, 2/3 taco meat mix, lasagna noodles, 2/3 ricotta mix, lasagna noodles, then lasagna noodles, then the meat mix dotted with the remainder of your ricotta mix, top with cheese.
In a 9×13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
When ready to bake preheat the oven to 350, cover the dish foil (tent to prevent it from sticking to the cheese) and bake for 35 minutes. If you don’t use foil then you will end up with what I like to call extra crispy edges (I was out of foil the day I took pictures). Remove foil and bake until the top is nice and bubbly and broil for a minute or two.