Taco Lasagna


1.5 lbs ground beef * 9 no-bake lasagna noodles * 12 oz frozen sweet corn * 4-6 oz shredded mozzarella * 32 oz ricotta cheese * 1x 14.5 oz can petite diced tomatoes, drained * 24 oz thick and chunky salsa * 1x 1.25 oz packet taco seasoning * 6 oz shredded taco cheese


Place the ground beef into a large skillet and brown it until it's not pink. Place a thin layer of salsa into the bottom of the baking dish. Place three lasagna noodles into the baking dish. Drain the cooked ground beef and put it into a large mixing bowl. Add the corn, diced tomatoes and taco seasoning to the bowl and mix well. Place the ricotta cheese and mozzarella cheese into a medium sized mixing bowl and combine thoroughly. Place the meat mixture on top of the lasgna noodles and distribute evenly across all three noodles, smoothing and flattening a little with a spoon. Place three lasagna noodles on top of the meat layer. Put the cheese mixture on top of the second layer of lasagna noodles and distribute evenly across all of them, smoothing with the spoon. Place the last three lasagna noodles on top of the cheese layer. Put the remainder of the salsa on top of the third layer of lasagna noodles. Sprinkle the shredded taco cheese on top of everything. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the lasagna from the oven and let cool for about 5 minutes. Garnish with a dollop of sour cream when serving.