Quick Beef Taco Lasagna

24 lasagna noodles
2lbs lean ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15oz each) ricotta cheese
8cups shredded cheddar cheese (2lbs) - you could also use the already shredded Tex Mex for a bit of "bite"
2 jars (24oz each) chunky salsa

1. Cook noodles according to the package directions. (can use the ones that cook when you put in the oven)
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.

2. In each of two 13x9x2 inch baking dishes, layer four noodles, 3/4c ricotta mixture, half of the beef mixture
and 1 1/3c cheddar cheese. Top each with four noodles, 3/4c ricotta mixture, 1 1/2c salsa and 1 1/3c cheese.
Repeat.

3. Cover and freeze one casserole for up to 3mths.
Bake the second casserole, uncovered at 350degrees for 35-40min or until heated thru. Let stand for 10min before cutting.

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