Slow Cooker Taco Lasagna
A lasagna made in your slow cooker with fun Mexican flavors.
- 1 lb Lean Ground Beef
- 1 tsp Cayenne Pepper
- 1 Tbsp Tomato Paste
- 16 oz Cottage or Ricotta Cheese
- 1 Egg
- 10 Whole Wheat Lasagna Noodles
- 3 Cups Salsa or Picante Sauce
- 8 oz Sharp or Medium Cheddar Cheese
- 8 oz Mozzarella Cheese
- 2.25 oz Sliced Black Olives
Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Add cayenne pepper 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 a 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.).