Beef Taco Lasagna – a delicious recipe with lasagna noodles, lean ground beef, taco, egg whites, cartons, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 350u00b0. 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 13x9-in. baking dishes, layer 4 noodles, 3/4 cup ricotta mixture, one quarter of the beef mixture and 1 cup cheddar cheese. Top each with 4 noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1 cup cheese. Repeat.
3
Bake, uncovered, 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
4
Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer to read 165u00b0.
3941
kcal
Calories
148
g
Fat
449
g
Carbs
192
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 24 lasagna noodles, 2 pounds lean ground beef (90% lean), 2 envelopes taco seasoning, 4 large egg whites, and more.
Yes, Beef Taco Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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