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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
  






Instructions



1. 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.
   
2. 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.
   
3. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
   
4. Yield: 2 casseroles (8 servings each)