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