""This recipe makes two big pans," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."..."
INGREDIENTS
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24 lasagna noodles
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2 pounds lean ground beef (90% lean)
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2 envelopes taco seasoning
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4 egg whites
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2 cartons (15 ounces each) ricotta cheese
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8 cups (2 pounds) shredded cheddar cheese
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2 jars (24 ounces each) chunky salsa
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