TACO LASAGNA

Submitted by Betty Cameron

Ingredients
12 Oven ready lasagna noodles (see note)
1 Lb Lean ground Beef
1 1 oz Pkg Old El Paso taco seasoning
1 egg
1 (15 oz) carton ricotta cheese
4 cups of shredded cheddar cheese
1 (24oz) jar of chunky salsa
Optional toppings sour cream, diced tomatoes, chopped green onions

Instructions
Preheat oven to 350 degrees. In a large skillet brown beef until no longer pink, Drain meat and add
the taco seasoning. Stir until combined. In a small bowl, add the egg and ricotta cheese until
combined. In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan.
Next layer 1/2 the ricotta, 1/2 beef mixture, 1/2 of the salsa, 1/2 of the cheese. Repeat the
layers 2 more times. Bake covered for 20-30 minutes or until the casserole has heated through and
is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, chopped green
onions, and diced tomatoes. You may put these items on half of the lasagna, or serve on the side.

Notes:
I use oven ready or no boil lasagna noodles to save time. You can use regular noodles as well, just
boil them before assembling. Freezing: This freezes great! To use frozen casserole: thaw in the
refrigeration for 8 hours and then bake as directed.
This was brought to the August "Pot Luck" and it was gone before everyone got to enjoy!!