Total Time
Prep 20 mins
Cook 40 mins

This recipe makes two big pans. Freeze one or both to enjoy later.

Ingredients Nutrition


  1. Cook noodles according to package directions.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.
  3. In a small bowl, combine egg whites and ricotta cheese.
  4. Drain noodles.
  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. Cover and freeze one casserole for up to 3 months.
  7. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
  8. Yield: 2 casseroles (8 servings each).
  9. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.


Most Helpful

We liked this different take on lasagna, but found out that we prefer Mexican lasagna with tortillas. I followed another reviewer and used no boil noodles and added veggies to it (an onion and red pepper for one pan), and was glad I did. I think beans would be a great addition (or substitution for the meat). I used less taco seasoning since the one I make is very hot, and a lot less cheese for our tastes. The assembly in step 5 was not that clear - I ended up making 3 layers with each of the five components. Each pan fed 4 for us. Thanks!

Maito June 26, 2011

This was so easy to prepare and so easy to enjoy!! ;) Made half the recipe and added some red bell peppers I needed to use up. Could add any kind of veggies (which I would do next time). Didn't cook the noodles first, just put the whole thing in the oven for about an hour. Voila! Thanks looneytunesfan! :)

Redsie October 09, 2007

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