Lasagna Taco

Lasagna Taco

This was one of those classic ideas I have where I get so excited about it that I have to make it immedietly. I had the idea on Monday night, and I cooked it for lunch on Tuesday. I was suprized and happy to find that this idea hasn’t been done before. They came out really amazing, I ate like 9 of them.

Cook the pasta fully. Normally when you make lasagna you want to drastically undercook it because it is going to cook more in the oven, but for these tacos, cook them all the way.

Cut the pasta into perfect squares.

Use tongs to fry it into taco shapes. More on this below.

Keep the tongs in there as it frys.

Perfect little noodle tacos.

Sausage first.

Then the simple tomato sauce.

Then ricotta and a little basil. The ricotta looks like sour cream, and the basil looks like lettuce so it make a perfect little fake taco!

Don’t you just want to grab one!?!?

The shells are perfectly crispy and these are a great 2 bite app.

I feel like at a TGI Fridays type place these things would be the #1 appetizer.

Lasagna Taco

A creative appetizer that uses lasagna noodles as a taco shell filled with lots more lasagna flavors.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Servings: 20 tiny tacos or more


  • 1/2 pound lasagna noodles
  • 14 ounces canned diced tomatoes
  • 1 clove garlic minced
  • 1/2 small onion diced
  • 1 cup ricotta cheese
  • 10 leaves basil chiffonade
  • 2 sausages
  • oil for frying


  • Boil the noodles for 10 or so minutes occording to the package instructions. Unlike normal lasagna you want to fully cook these. Take them out of the water and cut them into perfect squares. Put them onto a paper towel to dry.
  • Cook a simple tomato sauce by sauteing the onion for about 5 minutes, then adding the garlic, and 1 minute later adding the tomatoes. Simmer about 10 minutes.
  • Cook your sausages, chop the basil, and get the ricotta ready. I added a little milk and salt to my ricotta because it was a little too thick.
  • Heat oil to 350. One at a time, take your lasagna squares and fold them into a nice taco shape and place them in between metal tongs. Place it into the oil and fry for about 3 minutes until crispy and the bubbles have mostly stopped. This takes a little practice. Some of the concerns are that the noodles sometimes bubble up, stick tot he tongs, or come loose. After a few times you get the hang of it though. I also had a fork to help get everything into the perfect shape.
  • Finally make the tacos by putting some sausage into the shell first, then topping with some of the sauce, the ricotta, and finally the basil.

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