Beef Taco Lasagna

Ingredients

• 24 lasagna noodles
• 2 lbs lean ground beef

• 2 (1 1/4 ounce) envelopes taco seasoning
• 4 egg whites

• 2 (15 ounce) cartons ricotta cheese
• 8 cups shredded cheddar cheese

• 2 (24 ounce) jars chunky salsa

Directions

1. 1

   Cook noodles according to package directions.

2. 2

   Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.

3. 3

   In a small bowl, combine egg whites and ricotta cheese.

4. 4

   Drain noodles.

5. 5

   In each of two 13-in. x 9-in. x 2-in. 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.

6. 6

   Cover and freeze one casserole for up to 3 months.

7. 7

   Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

8. 8

   Yield: 2 casseroles (8 servings each).

9. 9

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