Taco Lasagna

Taco Lasagna 12 oven ready lasagna noodles (see note) 1 pound lean ground beef 1 (1-oz.) package Old El Paso taco seasoning 1 egg 1 (15-oz.) carton ricotta cheese 4 cups (1 lb.) shredded cheddar cheese 1 (24-oz.) jar chunky salsa Optional toppings: sour cream, green onions, diced tomatoes 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 and set aside. In a small bowl, add the egg and ricotta and stir until combined. In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times. Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired. 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 refrigerator for 8 hours and then bake as directed.