Beef Taco Lasagna

Makes two 9x13 pans

18 lasagna noodles
2 pounds 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

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 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.

Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.

To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.