Ingredients
24 lasagna noodles2 pounds lean ground beef (90% lean)2 envelopes taco seasoning4 large egg whites2 cartons (15 ounces each) ricotta cheese8 cups shredded cheddar cheese2 jars (24 ounces each) chunky salsa
Preparation
Preheat oven to 350°. 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 13x9-in. baking dishes, layer 4 noodles, 2/3 cup ricotta mixture, half the beef mixture and 1-1/3 cups cheddar cheese. Top each with 4 noodles, 2/3 cup ricotta mixture, 1-1/3 cups salsa and 1-1/3 cups cheese. For final layer, top each with 4 noodles, 2/3 cup ricotta mixture, 1-1/3 cups salsa and 1-1/3 cups cheese.
Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
