Beef Taco Lasagna

Recipe by looneytunesfan
READY IN: 1hr
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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.
  • Cover and freeze one casserole for up to 3 months.
  • Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
  • Yield: 2 casseroles (8 servings each).
  • To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.
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