Monday, August 6, 2012


12 lasagna noodles
1 lbs lean ground beef
1 envelopes taco seasoning
2 egg whites
1 carton (15-oz) ricotta cheese
1 lb shredded cheddar cheese
1 jar (24-oz) chunky salsa

Cook the noodles according to the package directions.

While the noodles cook, brown the beef in a large skillet over medium heat until no longer pink, stirring to crumble.  Drain meat well in a colander and wipe out the skillet with a paper towel.  Return meat to the skillet and stir in the taco seasoning.

In a small bowl, combine the egg whites and the ricotta cheese.

Drain the noodles.

In a 9 x 13-inch baking dish that has been lightly sprayed with nonstick cooking spray, place 4 of the noodles.  Top with 3/4 cup of the ricotta cheese mixture, half the beef mixture, and 1 1/3 cups of the cheddar cheese.  Top with four more noodles, 3/4 cup of the ricotta mixture, 1 1/2 cups salsa and 1 1/3 cup of the cheddar cheese.  Repeat.

Bake uncovered at 350 degrees 35 to 40 minutes or until heated through.  Remove from oven and let stand 10 minutes before cutting to serve.
Yield: 8 servings

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