Beef Taco Lasagna

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

• Ready In: 1 hr
• Serves: 16

Ingredients

• 24  lasagna noodles
• 2  lbs lean ground beef
• 2 (1 1/4ounce) 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. 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.