Instructions

• Preheat the oven to 375°F. Have a 9×13-inch baking dish ready.
• In a large skillet over medium-high heat, add the 1 pound ground beef and cook, breaking it up with a spoon, until no longer pink.
• Drain excess fat from the skillet. Add the chopped large onion and chopped green bell pepper to the skillet and cook about 3 minutes, until the onion is translucent and the pepper is tender.
• Stir in the 7 ounces taco sauce and the 10 ounces enchilada sauce, bring to a simmer, then remove the skillet from the heat.
• In a medium bowl, whisk together the 15 ounces ricotta cheese, 1 egg, and 1/2 cup of the cheddar cheese until evenly combined.
• Assemble the lasagna in the 9×13-inch dish using the nine no‑boil lasagna noodles (do not pre-cook): place 3 noodles in a single layer on the bottom of the dish, spread half of the meat sauce over the noodles, then add a second layer of 3 noodles.
• Spread the ricotta mixture evenly over the second noodle layer, then place the final 3 noodles on top. Spoon the remaining meat sauce over the top noodle layer.
• Sprinkle the remaining 2 cups of cheddar cheese evenly over the top.
• Bake uncovered at 375°F for 30 minutes, or until the cheese is melted, bubbly, and the noodles are cooked through.
• Let the lasagna cool in the dish for about 10 minutes, then top with the 1/2 cup chopped cherry tomatoes, 2 chopped green onions, 2 tablespoons chopped cilantro, and sliced avocado. Slice and serve.