Ingredients for Beef Taco Lasagna
- 1 pound lasagna noodles
- 1 1/2 pounds lean ground beef
- 1 (1 ounce) packet taco seasoning
- 2 large egg whites
- 1 (15 ounce) container ricotta cheese
- 5 1/3 cups shredded cheddar cheese
- 3 cups chunky salsa
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How to Make Beef Taco Lasagna
- Preheat oven to 350°F (175°C).
- Cook 1 pound lasagna noodles according to package directions. Drain and set aside.
- In a large skillet, brown 1.5 pounds ground beef over medium-high heat until no longer pink. Drain any excess grease.
- Stir in 1 packet (1 ounce) taco seasoning.
- In a medium bowl, whisk together 2 large egg whites and 15 ounces ricotta cheese.
- In each of two greased 13x9x2 inch baking dishes, layer 4 lasagna noodles.
- Spread ¾ cup of the ricotta mixture evenly over the noodles in each dish.
- Top with half of the beef mixture (about 11 ounces).
- Sprinkle 1 ⅓ cups shredded cheddar cheese over the beef in each dish.
- Repeat layers: 4 noodles, ¾ cup ricotta mixture, 1 ½ cups salsa, and 1 ⅓ cups cheddar cheese.
- Cover one casserole tightly with foil and freeze for up to 3 months.
- Bake the uncovered second casserole at 350°F (175°C) for 35-40 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before cutting and serving.
- To bake frozen casserole: Thaw in the refrigerator overnight (8 hours). Bake uncovered at 350°F (175°C) for 50-60 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
19g
Fat
94g
Carbs
11g
