Taco Lasagna Bake


Bake up a fun “mexitalian” dish loaded with Mexican and Italian flavors for a dish that will make your students say YUM!

2 m/ma
1 oz eq grain
¼ cup veg

Nutrtion Facts Per Serving*

Calories 280
Total Fat 8g
Saturated Fat 4g
Sodium 730mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe


808WG Lasagna Rollup 21 pieces
Salsa, divided 4 cups
Taco meat ½ lb
Three cheese sauce 1 cup
Monterey Jack, shredded ½ cup
Crumbled cheese nachos 1 cup


1. Keep lasagna frozen until ready to cook
2. Spray standard size hotel pan with non-stick spray
3. Spread 2 cups of salsa evenly across bottom of hotel pan
4. Shingle lasagna in the pan 3 x 7
5. Cover with remaining 2 cups of salsa
6. Spread taco meat on top of sauced lasagna
7. Top with three cheese sauce and sprinkle Monterey Jack cheese
8. Cover with aluminum foil
9. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
10. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting
11. Cook all food thoroughly to 165oF
12. Carefully remove from oven and discard foil
13. Garnish with crumbled cheese nachos

Back to Pastabilities