1. Cook noodles according to package directions. 2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. 3. In a small bowl, combine egg whites and ricotta cheese. 4. Drain noodles. 5. In each of two 13-in. x 9-in. x 2-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. 6. Cover and freeze one casserole for up to 3 months. 7. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. 8. Yield: 2 casseroles (8 servings each). 9. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed. ---------------------------------------------------------------------------
Nutrition
Ingredients
