Beef Taco Lasagna

STACEY COMPTON • Toledo, Ohio This recipe makes two big pans. Prepare them when you have time, and freeze one or both to enjoy later.

Beef Taco Lasagna

Photo by flour_arrangements

  • Prep Time


  • Total Time


  • Servings



  • 24

    lasagna noodles

  • 2

    pounds lean ground beef

  • 2

    envelopes taco seasoning

  • 4

    egg whites

  • 2

    cartons (15 ounces each) ricotta cheese

  • 8

    cups (2 pounds) shredded cheddar cheese

  • 2

    jars (24 ounces each) chunky salsa


1. 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. 2. In each of two 13-in. x 9-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat. 3. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.


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