Beef Taco Lasagna

Another winner tonight with this new recipe! It makes A LOT! You could easily halve the recipe. Otherwise, do like I did and freeze the rest to have another time. The recipe makes two 9x13 pans, but our family is usually plenty fine with an 8x8 pan, so I made one 9x13 pan (for when we have company) and two 8x8 pans. We baked one 8x8 pan tonight and the other two are freezing for another time.

Beef Taco Lasagna

(Makes 2 9x13 or 1 9x13 and 2 8x8 pans)

21 lasagna noodles (recipe called for 24 but I ended up with 3 left over)
2 pounds 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*

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 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.

Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.

To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.

*We use Tostito's medium heat chunky salsa.