Beef Taco Lasagna Recipe
This recipe makes two big pans. Freeze one or both to enjoy later. —Stacey Compton, Toledo, Ohio
- 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
- 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.
Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 2 casseroles (8 servings each).
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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