Beef Taco Lasagna

(Courtesy of Taste of Home)

Ingredients:
24 lasagna noodles
2 lb. ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 oz. each) ricotta cheese
8 c. (2 lbs.) shredded cheddar cheese
2 jars (24 oz. each) chunky salsa

Directions:
Preheat oven to 350 degrees.  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 9x13 inch baking dishes, layer 4 noodles, 3/4 c. ricotta mixture, half of the beef mixture and 1 1/3 c. shredded cheddar cheese.  Top each with 4 noodles, 3/4 c. ricotta mixture, 1 1/2 c. salsa and 1 1/3 c. cheese.  Repeat.

Freeze one casserole for use later.  Bake one casserole, uncovered, 35-40 minutes or until heated through.  Let stand 10 minutes before cutting.

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

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