30-Minute Turkey Taco Lasagna

Name: 30-Minute Turkey Taco Lasagna
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) ground turkey (93% lean or higher); 2 tbsp (16 g) taco seasoning mix; 1 can (15 oz) (425 g) canned black beans, drained and rinsed, drained and rinsed; ½ cup (120 ml) water; 1½ cup (360 ml) salsa (medium or mild); 1 box (9 oz) (255 g) no-boil lasagna noodles; 2½ cup (280 g) sharp cheddar cheese, shredded, shredded; ¾ cup (180 ml) sour cream; ½ cup (50 g) green onions, chopped, chopped (optional); ¼ cup (15 g) fresh cilantro, chopped, chopped (optional); 1 tbsp (15 ml) olive oil; to taste kosher salt; to taste black pepper

From the MyKitchenBank Kitchen

A speedy, crowd-pleasing lasagna that layers seasoned ground turkey, black beans, and melted cheddar cheese between no-boil noodles. Finished under the broiler for a bubbly, golden top in under 30 minutes total. Perfect for busy weeknights when you want lasagna without the long simmer.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: One 9×13-inch (23×33 cm) lasagna, 6 servings

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Steps

Before you start

Preheat your oven to 400°F (200°C) with the rack in the upper third
Have all ingredients measured and prepped before you begin
Use no-boil lasagna noodles to stay on schedule

1
Brown the turkey
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Add the ground turkey, breaking it into small pieces with a wooden spoon as it cooks, for 5–6 minutes, until no longer pink and beginning to brown.
- Drain any excess fat if needed.
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Ready when: Turkey is no longer pink and beginning to brown
Tip: Break the turkey into small, even pieces so it cooks quickly and distributes evenly in the lasagna.
2
Season and add beans
- Sprinkle the taco seasoning over the cooked turkey and stir to coat evenly.
- Add the drained black beans and water.
- Stir well and let simmer for 1 minute until the seasoning is fragrant and fully combined.
- Taste and adjust salt and pepper.
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Ready when: Mixture is fragrant and beans are heated through
Tip: Rinsing canned beans removes excess sodium and prevents the lasagna from becoming too salty.
3
Mix cheese and sour cream
- In a small bowl, stir together 2 cups (225 g) of the sharp cheddar and the sour cream until well combined.
- This creates a creamy, tangy cheese layer.
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Ready when: Cheese and sour cream are fully blended
Tip: Cold sour cream may seem stiff at first; stir and it will combine smoothly with the cheese.
4
Combine turkey mixture with salsa
- Stir the salsa into the turkey and bean mixture in the skillet.
- Mix until everything is well coated.
- The filling should be moist but not soupy.
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Ready when: Salsa is fully incorporated and filling is evenly colored
Tip: Use a salsa that you enjoy eating; its flavor will define the lasagna.
5
Layer the lasagna
- Spread a thin layer (about ¾ cup or 180 ml) of the turkey-salsa mixture on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Cover with a layer of no-boil noodles (usually 3–4 noodles, breaking them to fit).
- Spread ⅓ of the cheese-sour cream mixture over the noodles.
- Repeat this layering twice more: turkey mixture, noodles, cheese.
- Top with a final layer of turkey mixture (about ¾ cup or 180 ml), then finish with the remaining 0.5 cup (55 g) cheddar cheese sprinkled evenly over the top.
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Ready when: All layers are neatly stacked and top is covered with cheese
Tip: Don't overpack the layers; leave room for the noodles to soften and absorb the moisture from the filling.
6
Bake and broilOven 400°F / 205°C
- Place the baking dish in the preheated 400°F (200°C) oven on the upper third rack.
- Bake for 12–14 minutes, until the cheese on top is melted and bubbly at the edges.
- If the cheese is not golden, turn on the broiler and broil for 1–2 minutes until the top is lightly browned and bubbling.
- Watch carefully so it doesn't burn.
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Ready when: Cheese is melted and bubbly; top may be lightly golden under broiler
Tip: The upper rack ensures the top browns while the filling heats. If broiling, open the oven door slightly and stay nearby—broiler heat is intense.
7
Rest and garnish
- Remove the lasagna from the oven and let it rest for 5 minutes so the layers set slightly and become easier to serve.
- Sprinkle with chopped green onions and fresh cilantro if desired.
- Serve hot with sour cream and extra salsa on the side.
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Ready when: Lasagna is rested and ready to cut into portions
Tip: A 5-minute rest allows the filling to firm up just enough to cut clean squares without collapsing.

Good to know

Tips

No time to brown turkey? Use rotisserie chicken: shred 2 cups (280 g) and warm it with the taco seasoning, beans, water, and salsa for 2 minutes instead of browning.
For extra texture and freshness, add diced jalapeños, diced bell peppers, or corn between the layers during assembly.
If your no-boil noodles are unusually thick, add an extra ¼ cup (60 ml) of water or salsa to the filling so they soften properly.
Make this dish spicier by using hot salsa or adding ½ tsp cayenne pepper to the taco seasoning blend.

Make ahead

You can assemble the lasagna up to 4 hours ahead: cover it tightly with plastic wrap and refrigerate. Add 2–3 minutes to the baking time if baking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. Do not freeze; the no-boil noodles become mushy upon thawing.

Substitutions

ground turkey (93% lean or higher) → Ground chicken (93% lean) or lean ground beef. Maintains the same cooking time and flavor profile; beef will be slightly richer.
sharp cheddar cheese, shredded → Monterey Jack or a Mexican blend cheese. Use the same quantity; these melt smoothly and add a mild, creamy texture.
canned black beans, drained and rinsed → Pinto beans or refried beans (use 1 cup or 240 ml if using refried). Pinto beans offer a slightly milder flavor; refried beans add creaminess but reduce the recipe's richness.
salsa (medium or mild) → Pico de gallo mixed with 1 cup (240 ml) tomato sauce, or enchilada sauce. Pico adds freshness; enchilada sauce makes the dish more authentic but slightly wetter.