Crispy Lasagna Tacos
shared by Nibblore Kitchen
Lasagna sheets are folded into crisp, Parmesan-edged shells and filled with rich beef marinara, creamy ricotta, and bubbling mozzarella. Baking the shells before filling keeps them sturdy while preserving the tender, saucy center. Serve them straight from the oven for maximum crunch and cheese pull. • Use traditional dried lasagna sheets rather than oven-ready sheets; they are thicker and less likely to crack when folded. • Dry the cooked pasta thoroughly so the oil and Parmesan adhere and the shells become crisp rather than steamy. • Keep the meat sauce thick: watery filling will soften the bottoms of the shells. • Serve with extra warm marinara on the side for dipping instead of pouring it over the crisp edges. • Replace the ground beef with mild Italian sausage, removing it from its casing before browning. • For a meatless version, replace the beef with 225 g finely chopped cremini mushrooms and cook until their moisture evaporates. • Cottage cheese blended until smooth can replace the ricotta. • Provolone or fontina can replace up to half of the mozzarella. These are crispest when freshly baked. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack over a baking sheet at 190°C (375°F) for 10 to 14 minutes. Freeze fully cooled tacos individually for up to 1 month, then reheat from frozen at 190°C (375°F) for 20 to 25 minutes.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 8lasagna sheets, dried and not oven-ready
- 2 tbspolive oil, divided
- 225 gground beef
- 2 clovegarlic, finely chopped
- 360 mlmarinara sauce, divided
- 1 tspdried Italian seasoning
- ½ tspfine salt, plus more for the pasta water
- ¼ tspblack pepper, freshly ground
- 200 gwhole-milk ricotta
- 170 glow-moisture mozzarella, coarsely grated
- 70 gParmesan, finely grated and divided
- 2 tbspbasil leaves, thinly sliced
Instructions
- 1Heat the oven to 220°C (425°F). Turn a 12-cup metal muffin pan upside down on a rimmed baking sheet; the raised cups will support the folded pasta shells.
- 2Bring a large pot of generously salted water to a boil. Add the lasagna sheets one at a time and cook until flexible but still slightly firm, about 2 minutes less than the package directions. Drain, rinse briefly under cool water, and lay the sheets flat on a lightly oiled tray so they do not stick.
- 3Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 6 minutes, breaking it into small crumbles, until browned with no pink remaining. Add the garlic and cook for 30 seconds.
- 4Stir 240 ml marinara, the Italian seasoning, 1/2 teaspoon salt, and black pepper into the beef. Simmer over medium-low heat for 4 to 5 minutes, stirring occasionally, until thick enough to mound on a spoon. Remove from the heat.
- 5Pat both sides of the lasagna sheets dry. Brush them with the remaining 1 tablespoon olive oil, then sprinkle 40 g Parmesan evenly over both sides, pressing gently so it adheres.
- 6Drape each lasagna sheet crosswise over a raised muffin cup to form an upside-down U-shaped taco shell. Leave space between the shells and ensure their ends rest on the baking sheet. Bake for 9 to 12 minutes, until the edges are deep golden and crisp. Let the shells cool on the pan for 3 minutes, then carefully lift them off.
- 7Reduce the oven to 200°C (400°F). Spread the remaining 120 ml marinara across the bottom of a 23 x 33 cm baking dish. Arrange the shells upright in the sauce, leaning them against one another for support.
- 8Divide the ricotta among the shells, spreading it along their bases. Spoon in the beef mixture, then top evenly with the mozzarella and remaining 30 g Parmesan.
- 9Bake for 10 to 12 minutes, until the filling is hot and the mozzarella is melted and bubbling. For deeper browning, broil for 1 to 2 minutes while watching closely. Rest for 3 minutes, garnish with basil, and serve immediately.