LASAGNA: Bring 12 cups water to a boil. Add 1 tbsp salt. Add lasagna pieces (plus a few extra for backup). Cook to al dente per package instructions. Drain; transfer pasta with tongs to a lightly sprayed sheet pan. Lay flat to prevent sticking and set aside.
VEGGIES: In a skillet over medium-high, heat oil. Add pepper & onion; sauté until onion is translucent. Mix in garlic, taco seasoning, beef bouillon, and tomato paste; cook for 30 seconds.Preheat the oven to 375 degrees F.
BEEF: Move veggies aside, increase heat to high. Add beef, let stand 30 seconds, then crumble and mix with veggies. Season to taste with salt and pepper (I add 1/2 tsp each).
TOMATOES: Stir in tomatoes and enchilada sauce. Cook 3-4 minutes, scraping bottom of pan to release any browned bits. Remove from heat, adjust seasoning.
ASSEMBLY: Grease a 9x13-inch baking dish. Spread a thin sauce layer (~1/2 cup) on the bottom, then layer 3 pieces of lasagna, 1/4 of the sauce, and 1/2 cup of each cheese. Repeat for 4 total layers, finishing with sauce and cheese on top.
BAKE: Cover with foil sprayed with non-stick spray, bake for 40 minutes. Uncover and bake for another 8-10 minutes until cheese melts. Let stand for 5-10 minutes before serving.
SERVE: Garnish with your favorite toppings (these seal the deal!) and enjoy!
Notes
Note 1: Nothing beats a homemade blend, but you can use a packet in a pinch. Here's our fave homemade taco seasoning:
1 tablespoon chilipowder
1 teaspoon each paprika,cumin, garlic powder, onion powder
1/2 teaspoon oregano
Note 2: Omit if desired, but adjust the salt accordingly.