A lasagna made in your slow cooker with all the fun Mexican flavors found in tacos.
- 1 pound lean ground beef or ground turkey
- 1 package (1.25-ounces) taco seasoning
- 1 tablespoon tomato paste
- 1 container (16-ounces) cottage cheese (or ricotta cheese)
- 1 egg
- 10 whole-wheat lasagna noodles
- 3 cups picante sauce
- 8 oz sharp or medium cheddar cheese, grated
- 8 oz mozzarella cheese, grated
- 1 can (2.25 ounces) sliced black olives, optional
- Sour cream, for topping
- Diced red onion, for topping
- Cilantro, chopped, for topping
- Sliced avocado, for topping
- Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Add taco seasoning and tomato paste, stirring occasionally for even browning. Continue to brown beef until no longer pink; drain excess fat. Set aside.
- Place ricotta in medium bowl; add egg and whisk until combined. Set aside.
- In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked whole-wheat lasagna noodles over bottom (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 cheddar and mozzarella together 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 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado are my favorites.).
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.
To make gluten free: Check taco seasoning packet for wheat. There are several brands out there without gluten. Substitute for gluten-free lasagna noodles.