BEEF TACO LASAGNA
Yields 2 casseroles (8 servings each)
24 lasagna noodles
2 lbs. lean ground beef
2 envelopes taco seasoning
4 egg whitess
2 cartons (15 oz. each) Ricotta cheese
8 cups (2 lb.) shredded Cheddar cheese
2 jars (24 oz. each) chunky salsa
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 13x9x2-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.

To use frozen casserole thaw in the refrigerator for 8 hours and bake as directed.
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