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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This recipe makes two big pans, writes Stacey Compton of Toledo, Ohio. Freeze one or both to enjoy later. Ingredients:
24 lasagna noodles |
2 pounds lean ground beef (90% lean) |
2 envelopes taco seasoning |
4 egg whites |
2 cartons (15 ounces each) ricotta cheese |
8 cups (2 pounds) shredded cheddar cheese |
2 jars (24 ounces each) chunky salsa |
Directions:
1. Preheat oven to 350°. 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.
2. In each of two 13-in. x 9-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.
3. Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).
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