Beef Taco Lasagna

• 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

1. Preheat oven to 350u0b0. 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, 3/4 cup ricotta mixture, one quarter of the beef mixture and 1 cup cheddar cheese. Top each with 4 noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1 cup cheese. Repeat.
3. Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
4. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165u0b0.

lasagna noodles, lean ground beef, taco, egg whites, cartons, cheddar cheese, chunky salsa

Taken from www.tasteofhome.com/recipes/beef-taco-lasagna/ (may not work)