Beef Taco Lasagna

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

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.

To use frozen casserole: thaw in the refrigerator for 8 hours.

Bake as directed.

lasagna noodles, lean ground beef, taco seasoning, egg whites, ricotta cheese, cheddar cheese, chunky salsa