Beef Taco Lasagna

Ingredients:

• 24 lasagna noodles
• 2 pounds lean ground beef
• 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:

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.