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Beef Taco Lasagna
Description
My former boss used to make this upon request for our staff meetings. It is very delicious with a nice big green salad on the side. This recipe makes two 13×9 pans of lasagna.
Ingredients
- 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
Preparation
Preheat oven to 350 F.
Cook noodles and drain. Cook beef. Stir in taco seasoning.
In a small bowl, combine egg whites and ricotta cheese.
Layer four noodles and 3/4 cup ricotta mix. Next, layer in 1/3 of the meat mix and 1 1/3 cups cheddar cheese. Top with 4 noodles, 3/4 cup ricotta mix, 1 1/2 cups salsa and 1 1/3 cups cheese.
Repeat layers twice.
Cover and bake for 35 to 40 minutes. Let stand for 10 minutes.
This can be frozen for up to 3 months. Defrost in the fridge for 8 hours before baking.
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swanny on 12.13.2009
I made this tonight for dinner, it was great!