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Beef Taco Lasagna

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"This recipe makes two big pans," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."

SERVINGS: 16

CATEGORY: Main Dish

METHOD: Freezer

TIME: Prep: 30 min. Bake: 35 min. + standing

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. 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.


  • Re: Beef Taco Lasagna

    I love this recipe but I fail to see what to do with the other 1-1/2 cups of salsa for each pan. I end up putting 1-1/2 cups of salsa on top of the beef before the cheddar.

    khunt611
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