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Beef Taco Lasagna




Source of Recipe


Taste of Home


List of Ingredients




24 lasagna noodles

2 pounds lean ground beef

2 envelopes taco seasoning

2 egg whites

2 (15 ounce) cartons ricotta cheese

8 cups shredded cheddar cheese

2 (24 ounce) jars chunky salsa



Recipe



Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles. In each of two 13x9x2 inch baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1 1/2 cups salsa and 1 1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 35 to 40 minutes or until heated through. Let stand for 10 minutes before cutting.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Yield: 2 casseroles (8 servings each)