Beef Taco Lasagna

• 24 pieces Lasagna Noodles
• 2 pounds Lean Ground Meat
• 2 envelopes (1 Oz. Envelope) Taco Seasoning
• 4 whole Egg Whites
• 30 ounces, weight Ricotta Cheese
• 2 pounds (or 8 Cups) Shredded Cheddar Cheese
• 48 ounces, weight (or 2 Jars) Chunky Salsa

1. Preheat oven to 350 F.
2. Cook noodles and drain.
3. Cook beef.
4. Stir in taco seasoning.
5. In a small bowl, combine egg whites and ricotta cheese.
6. Layer four noodles and 3/4 cup ricotta mix.
7. Next, layer in 1/3 of the meat mix and 1 1/3 cups cheddar cheese.
8. Top with 4 noodles, 3/4 cup ricotta mix, 1 1/2 cups salsa and 1 1/3 cups cheese.
9. Repeat layers twice.
10. Cover and bake for 35 to 40 minutes.
11. Let stand for 10 minutes.
12. This can be frozen for up to 3 months.
13. Defrost in the fridge for 8 hours before baking.

lasagna noodles, ground meat, egg whites, ricotta cheese, cheddar cheese, weight

Taken from tastykitchen.com/recipes/main-courses/beef-taco-lasagna/ (may not work)