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Madison Area Gluten Intolerance Chapter

Beef Taco Lasagna with RP's Pasta

16 servings
Prep 30 min , Bake 35 min

24 lasagna noodles
2 lb lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 oz ea) ricotta
8 c (2 lb) shredded cheddar cheese
2 jars (24 oz ea) chunky salsa

Preheat oven to 350° F. Cook noodles according to package directions.

In 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.

Drain noodles.

In each of two 9 x 13 baking dishes, layer 4 noodles, 3/4 cup ricotta, half of the beef mix, and 1 1/3 cups cheddar. Top each with 4 noodles, 3/4 cup ricotta, 1 1/2 cups salsa and 1 1/3 cups cheese. Repeat. Bake uncovered 35 to 40 minutes or until heated through. Let stand 10 minutes before cutting