24 lasagna noodles
2 pounds lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 oz. each) ricotta cheese
8 c. (2 lbs.) shredded cheddar cheese
2 jars (24 oz. each) chunky salsa
1. Cook noodles till al dente. While noodles cook, in a large skillet, cook beef until no longer pink; drain. Add taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
2. Get 2- 9×13 inch pans and layer on the bottom 4 noodles, ¾ c. ricotta mixture, half of the beef mixture and 1 1/3 c. cheddar cheese. Top each with 4 noodles, ¾ c. ricotta mixture, 1 ½ c. salsa and 1 1/3 c. cheese. Repeat.
3. Cover and freeze one casserole for up to 3 months. Bake the other casserole, uncovered at 350 for 35 minutes or until heated through. Wait 10 minutes before cutting.
Thaw. Bake at 350 for 40 minutes.