Slow-Cooker 5-Cheese Taco Lasagna

Try this Slow-Cooker 5-Cheese Taco Lasagna for dinner tonight
Slow-Cooker Taco Lasagna

Wisconsin Milk Marketing Board, Inc.

This untraditional lasagna recipe swaps traditional Italian flavors for classic Mexican ones, using queso blanco instead of mozzarella and topping it off with fresh avocado, cilantro, and sour cream.

This recipe is courtesy of Wisconsin Cheese and Karen of 365 Days of Slow Cooking.

10
Servings
531
Calories Per Serving
Deliver Ingredients

Notes

I like using whole-wheat lasagna noodles for this recipe because they do not get mushy like white pasta tends to do in the slow cooker. The noodles do not need to be oven-ready noodles.

Ingredients

  • 1 Pound lean ground beef or ground turkey
  • 1 1/4 Ounce taco seasoning
  • 1 Tablespoon tomato paste
  • 16 Ounces ricotta cheese
  • 1 egg
  • 10 whole-wheat lasagna noodles
  • 3 Cups picante sauce or salsa
  • 1 Cup queso quesadilla cheese, grated
  • 1 Cup queso blanco cheese, grated
  • 1 Cup sharp cheddar cheese, grated
  • 1 Cup cotija cheese, grated
  • 2 1/4 Ounces sliced black olives, optional (canned)
  • Sour cream, for topping
  • Diced red onion, for topping
  • Cilantro, chopped, for topping
  • Sliced avocado, for topping

Directions

Heat skillet over medium high heat; add ground beef. Use a wooden spoon to break the meat into even pieces. Add taco seasoning and tomato paste, stirring occasionally for even browning. Continue to brown the beef until you no longer see pink; drain the excess fat. Set aside.

Place ricotta in medium bowl; add the egg and whisk until combined. Set aside.

In casserole, slow cooker, or 6-quart oval slow cooker, layer 5 uncooked whole-wheat lasagna noodles on the bottom of the pan (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of beef over ricotta. Pour half of salsa over beef.

Mix queso quesadilla, queso blanco, cheddar and cotija to blend. Sprinkle half of cheese mixture over salsa.

Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture.

Top cheese layer with sliced olives, if using. Cover slow cooker; cook on high 2 to 3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado are my favorites.).

Nutritional Facts

Total Fat
36g
51%
Sugar
3g
3%
Saturated Fat
19g
79%
Cholesterol
128mg
43%
Carbohydrate, by difference
14g
11%
Protein
37g
80%
Vitamin A, RAE
238µg
34%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
710mg
71%
Choline, total
28mg
7%
Fiber, total dietary
1g
4%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
50mg
16%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
642mg
92%
Selenium, Se
37µg
67%
Sodium, Na
1190mg
79%
Vitamin D (D2 + D3)
1µg
7%
Water
148g
5%
Zinc, Zn
7mg
88%

Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.