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Slow Cooker Mexican Lasagna
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5 from 1 vote
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Slow Cooker Mexican Lasagna

Course Main Course
Cuisine Mexican
Servings 8 servings
This Slow Cooker Mexican Lasagna combines chorizo, enchilada red sauce, black beans, corn, and cheese. It's an easy twist on a family-favorite comfort food.
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes

Ingredients
 

  • 1 tablespoon olive oil
  • 1 medium onion chopped small
  • 2 cloves garlic minced
  • 1 pound ground beef can substitute ground chorizo or chorizo removed from casings.
  • 19 ounces red enchilada sauce
  • 14 ounces crushed tomatoes
  • 15 ounces low sodium black beans drained and rinsed
  • 15 ounces whole kernel corn
  • 1/2 teaspoon chipotle chili pepper or according to taste, can also use chili powder.
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Cheese Mixture

  • 1 large egg
  • 1 cup Parmesan cheese
  • 15 ounces ricotta cheese
  • 2 cups shredded Mexican blend cheese divided
  • 1/4 cup milk
  • 12 uncooked lasagna noodles Do not use the no boil or oven ready noodles. You may use more or less than 12 noodles. I used 12.
  • freshly chopped cilantro for garnish

Instructions

  • In a large skillet heat the olive oil over medium heat. Add the onion and garlic and saute until fragrant and soft, about 3 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks.
  • Add the enchilada sauce, crushed tomatoes, corn, black beans, chili powder, cumin, oregano, paprika, salt, and pepper. Mix well to combine. Reduce heat to simmer for about 15 minutes.
  • In a medium bowl, beat the egg. Add the ricotta, Parmesan cheese, 1 cup of the Mexican cheese, and milk. Stir well to combine.
  • Spray crock pot with cooking spray. Spread a thin layer of meat sauce on the bottom.
  • Lay the noodles on top of sauce. You will have to break apart some of the noodles to make sure most of the sauce is covered. Spoon 1/3 of the cheese mixture over the noodles. I found it easiest to distribute it with my hands as it can't be spread over the broken noodles.
  • You'll repeat layers twice more in the order of meat sauce, noodles, and then cheese filling, Top the last cheese filling with more lasagna noodles, and then remaining meat sauce. Sprinkle with the last cup of Mexican cheese.
  • Cover and cook on low for 3-4 hours until noodles are soft (do not overcook). Then garnish with cilantro.

Nutrition

Serving: 1serving | Calories: 712kcal | Carbohydrates: 66g | Protein: 42g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1543mg | Potassium: 796mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1236IU | Vitamin C: 8mg | Calcium: 658mg | Iron: 5mg

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