Beef Taco Lasagna Recipe

The original recipe makes 2 dishes so you can store one in the freezer and have one for dinner that day too. I cut the recipe in 1/2 and only make one...just my preference. I've made my own modifications...but want to thank Taste of Home Cookbooks for another great recipe!

Beef Taco Lasagna
12 lasagna noodles (I do 4 layers of 3 instead of recipe guidelines)
1 lb. lean ground beef
1 envelope taco seasoning (I add water and simmer down like pkg says so it adds some sauce)
2 egg whites
1 carton (15 oz) ricotta cheese
4 cups shredded cheddar cheese (I use what I have on hand, this time it was Colby)
1 jar (24 oz.) chunky salsa (I puree the salsa for my kids' preference, they won't eat chunky tomatoes)

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 (add water, follow pkg instructions so it adds sauce). In a small bowl, combine egg white and ricotta cheese. Drain noodles.

In a 13x9x2 baking dish, layer four noodles (I do only 3 per layer, making 4 layers so noodles don't overlap in dish), 3/4 cup ricotta cheese mixture, half of the beef mixture and 1 1/3 cups cheddar cheese. Top with 4 noodles, 3/4 cup ricotta cheese mixture, 1 1/2 cups salsa and 1 1/3 cups cheese. Repeat. (If you're doing 4 layers instead like I do...them adjust your layer amounts. Bottom: 1/3 of your ricotta mixture, 1/2 of your beef, 1/4 of your cheese. Next: 1/3 of your ricotta mixture, 1/2 of your salsa, 1/4 of your cheese. Next: 1/3 of your ricotta mixture, 1/2 of your beef, 1/4 of your cheese. Top: 1/2 of your salsa, 1/4 of your cheese.)

Bake @ 350, uncovered, for 35-40 min. or until heated through. Let stand 10 min. before cutting. Yield: 8 adult size servings.

Beef Taco Lasagna

Garden Patch Bread Recipe

Today...I tried a new recipe from Better Homes and Gardens: The Complete Guide To Bread Machine Baking, in hopes of finding more ways to get veggies into my kids' bellies!

Garden Patch Bread
1/2 cup water
1/2 cup coarsely shredded carrots (I did finely shredded instead)
1/3 cup tomato juice
2 tbsp coarsely chopped green bell pepper (I diced my peppers so they were smaller, less noticeable)
2 tbsp sliced green onions (I used diced regular onions, they're clear & less noticeable)
1 tbsp margarine, butter or cooking oil (I used margarine)
3 cups bread flour (I used non-bleached all purpose flour)
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil, crushed
1 tsp active dry yeast or bread machine yeast

This recipe is for the 1 1/2 lb loaf (20 slices) and I made the dough in my bread machine and then once the dough was done, I lightly greased my 9x5x4 bread pan on the bottom and 1/2 in. up the sides...placed the dough in the pan, covered and let it rise one more time for about 20 min. Baked @ 350 for 45 min. Here's the result:

Garden Patch Bread

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