Beef Taco Lasagna

Name: Beef Taco Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 casseroles (8 pieces each).
Cuisine: North America, Mexican
Ingredients: 24 lasagna noodles; 2 pounds lean ground beef (90% lean); 2 envelopes taco seasoning; 4 large egg whites; 2 cartons (15 ounces each) ricotta cheese; 8 cups shredded cheddar cheese; 2 jars (24 ounces each) chunky salsa

TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing YIELD: 2 casseroles (8 pieces each).

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

Ingredients

24 lasagna noodles
2 pounds lean ground beef (90% lean)
2 envelopes taco seasoning
4 large egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups 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 13x9-in. baking dishes, layer 4 noodles, 2/3 cup ricotta mixture, half the beef mixture and 1-1/3 cups cheddar cheese. Top each with 4 noodles, 2/3 cup ricotta mixture, 1-1/3 cups salsa and 1-1/3 cups cheese. For final layer, top each with 4 noodles, 2/3 cup ricotta mixture, 1-1/3 cups salsa and 1-1/3 cups cheese.
3. Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 545 calories, 26g fat (17g saturated fat), 109mg cholesterol, 1198mg sodium, 42g carbohydrate (7g sugars, 1g fiber), 35g protein.

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