24 lasagna noodles2 pounds lean ground beef2 envelopes taco seasoning4 egg whites2 cartons (15 oz. each) ricotta cheese8 c. (2 lbs.) shredded cheddar cheese2 jars (24 oz. each) chunky salsa1. Cook noodles till al dente. While noodles cook, in a large skillet, cook beef until no longer pink; drain. Add taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.2. Get 2- 9×13 inch pans and layer on the bottom 4 noodles, ¾ c. ricotta mixture, half of the beef mixture and 1 1/3 c. cheddar cheese. Top each with 4 noodles, ¾ c. ricotta mixture, 1 ½ c. salsa and 1 1/3 c. cheese. Repeat.3. Cover and freeze one casserole for up to 3 months. Bake the other casserole, uncovered at 350 for 35 minutes or until heated through. Wait 10 minutes before cutting.Freezing Instructions:Thaw. Bake at 350 for 40 minutes.