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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)


 

 

 


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