I’ve been making lasagnas for over 15 years, and I have never tried a Mexican lasagna until this year. It’s a real fun twist on the traditional Italian lasagna. This is a super easy dish to put together, especially if you use salsa. Just sub tortillas, salsa, and cheddar cheese for the standard lasagna ingredients of lasagna noodles, tomato sauce and mozzarella cheese. If you haven’t tried it before, you definitely should give it a go.
- 1 pound ground beef, turkey, or chicken, cooked (I used ground beef)
- approximately 28 oz of salsa (if using can diced tomatoes instead, add 2 T taco seasonings, & chop up some onions and mince two garlic cloves) (I added more veggies like spinach & broccoli to healthify & blended it into the salsa)
- 1-2 cups of your favorite shredded cheese (I used medium cheddar)
- 10 oz. container ricotta cheese
- approximately 8 (10 inch) whole wheat tortillas
- Cover the bottom of the crock-pot with a thin layer of salsa.
- Combine cooked meat, and the remaining salsa together.
- Place a layer of tortillas in the slow cooker. Tear them to fit if needed.
- Place a layer of the ricotta cheese, using 1/3 of what you have.
- Sprinkle 1/3 cup of the cheddar cheese or cheese of your choice on the ricotta.
- Place 1/3 of your salsa/meat mixture on the cheeses.
- Repeat laying until you are out of ingredients.
- Slow cook for 3 & 1/2-4 hours on high or on low for 5-7 hours.
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