Start by preheating oven to 350 degrees. Brown beef until no longer pink, drain and mix in taco seasoning and set aside.

In a bowl, add eggs and ricotta cheese then stir.

Grab a baking dish and lay out lasagna noodles (we use five noodles for a large lasagna).

Add a layer of ricotta mixture, beef , 1/3 of the salsa and top it off with cheese. **I didn’t add specific measurement for the beef and ricotta mixture on purpose. Some people like to add more beef and less ricotta, or vice versa. You can’t go wrong so layer the amount you prefer!

Repeat all the steps two more times and then bake covered for 40 minutes.

Let taco lasagna cool down before cutting.

Top with a dollop of sour cream, chopped green onions, and diced tomatoes.