Lasagna Tacos
Fried lasagna noodles make the shells of these fun mini lasagna tacos! They are small, cute, and tasty, what more could you want from your favorite food blogger? I was inspired by the colors of american tacos for the toppings for these lasagna tacos. There needed to be some green lettuce so I used basil. I wanted some white sour cream so I used ricotta. For the main filling I used italian sausage, and replaced the salsa with a simple tomato sauce!
The inspiration for this recipe
This was one of those ideas I have where I get so excited about it that I have to make it immediately. I had the idea on Monday night, and I cooked it for lunch on Tuesday. When I randomly thought of it, I quickly googled and was surprised and happy to find that this idea hasn’t been done before. I mean, maybe it has somewhere, but I couldn’t find it! They came out really amazing, I ate like 9 of them.
Preparing the lasagna taco shells
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.
Keep the tongs in there for the first minute or so of frying. This will help keep the shape.
Perfect little noodle tacos!
Building the lasagna tacos
Sausage first. Then the 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.
Twists on the lasagna taco
You could make a lasagna taco with more typical taco fillings if you wanted. you could also change it up with your favorite lasagna fillings. Anything would be great in these little lasagna taco shells! It’s a perfect little fancy appetizer.
I made an incredibly simple marinara for this but if you want a more standard one check out this recipe.
For more unique twists on lasagna, check out my meatloaf lasagna, lasagna burger, or this buffalo chicken lasagna crunch wrap!
Lasagna Tacos
Equipment
Ingredients
- 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
Instructions
- 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.
Can you air fry the noodles?