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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe makes two big pans. Freeze one or both to enjoy later. Ingredients:
24 lasagna noodles |
2 lbs lean ground beef |
2 (1 1/4 ounce) 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.
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