Beef Taco Lasagna
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
This recipe makes two big pans. Freeze one or both to enjoy later.
Stacey Compton Toledo, Ohio
Beef Taco Lasagna Recipe
Beef Taco Lasagna
24 lasagna noodles
2 lb. ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 oz. each) ricotta cheese
8 cups (2 lb.) shredded cheddar cheese
2 jars (24 oz. each) chunky salsa
Preheat oven to 350 F. 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. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 13 x 9 inch baking dishes, layer four noodles, ¾ cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese. Top each with four noodles, ¾ cup mixture, 1 ½ cups salsa and 1 1/3 cups cheese. Repeat.
Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
2 casseroles (8 serving each)
(Recipe for Beef Taco Lasagna was on www.tasteofhome.com, 2014)
Speak Your Mind