Crock-pot Mexican Lasagna
I’ve been making lasagnas for over 15 years, and I have never tried a Mexican lasagna until this past 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 for lasagna noodles, salsa for marinara sauce, and cheddar cheese and/or Monterey Jack cheese for mozzarella. If you haven’t tried it before, you definitely should give it a go!
A Crock-pot Mexican Lasagna is way easier to put together than the original because you don’t have any noodles to boil and you don’t have to risk getting burned by those pesky noodles. Those hot noodles would get me every time! I am sure this would be just as fabulous with noodles, but you just tear and layer with the tortilla.
The Results: I doubled the recipe and crock-potted one and put the other in a pan to bake at a later date. This is a great time and money saver because it doesn’t take much more effort at all to make a second batch. Joshua, who is our pickiest eater, just downed this, with no prompting, which is unusually AMAZING! The first time I made it, it had too much ricotta cheese for my taste, and it was more soupy than anything, so I reduced the amount of cheese in this recipe. If it ends up soupier than you desired, use this as a dip. We dipped our nacho chips into the lasagna, and it was great. Update 10/14**. We have since made it again and even the leftovers were a hit~no soupiness as you can see by the pictures~great ratios.
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