Slow-Cooker 5-Cheese Taco Lasagna
Slow-Cooker 5-Cheese Taco Lasagna
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.
Servings
10
servings
Ingredients
- 1 pound lean ground beef or ground turkey
- 1 1/4 ounce taco seasoning
- 1 tablespoon tomato paste
- 16 ounce ricotta cheese
- 1 egg
- 10 whole-wheat lasagna noodles
- 3 cup 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 ounce 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.).