The easiest lasagna you’ll ever make. Just a few minutes of prep – then set-it-and-forget-it in your Crock Pot.
The really great thing about making lasagna in the slow cooker is…
Big, giant mile-high pieces of cheesy, saucy lasagna – and that makes my family’s eyes light up like Christmas trees.
In the slow cooker you can make super-tall slices of lasagna by stacking the ingredients way up – higher than a typical oven baking-dish.
And as I confessed on Facebook a few days ago…
…if I’m out of ideas for ‘what’s for dinner,’ it’s Slow Cooker Lasagna that gets served. I make it every other week because it’s easy and totally a family favorite – whatever variation I make. And there are several variations, but this Mexican Lasagna with Chicken is the most-requested….thanks to lots of cheese and kid-friendly salsa and corn.
Here are a few other variations I’ve made:
Traditional: Ground beef with red pasta sauce + mozzarella + frozen (thawed) broccoli
Greek: Ground turkey/chicken + tomato sauce + feta cheese + Greek olives + chick peas
Dump! The easiest lasagna you’ll ever assemble. Skip the layering; just throw all the ingredients into the slow cooker – making sure the noodles are each separated and surrounded by sauce. (Of course, the result is more like a baked pasta dish, instead of lasagna – but it’s still a crowd-pleaser.)
Speaking of layering, the layering technique I use is similar to that I learned from my pals Janice and Liz over at Meal Makeover Moms who wrote a recipe for a meatless Mile-High Spinach Lasagna in their No Wine with Dinner Cookbook. The trick is to make sure each noodle is covered in sauce.The easiest lasagna you'll ever make: Slow Cooker Mexican Lasagna with Chicken via @tspcurry Click To Tweet
And SURPRISE: You can use regular lasagna noodles! No need to have the no-boil lasagna noodles on hand – as you’ll find in some slow cooker lasagna recipe – regular lasagna noodles work just fine. (Did you know: You can skip boiling regular lasagna noodles when making regular oven lasagna too; check out a recent #HealthyKitchenHack to find out how to add a bit more liquid to the recipe.)Print
Slow Cooker Mexican Lasagna with Chicken
The easiest lasagna you’ll ever make. Cheesy and piled high with corn, salsa, beans and chicken.
- Yield: 8 servings 1x
- 2 cups low-fat cottage cheese
- 1 cup frozen corn (slightly thawed)
- 1 cup cooked/canned black beans (from a 15 oz can, drain and rinse beans; use remaining beans for another use)
- 1 1/2 cup shredded Cheddar cheese, (reduced-fat is fine) divided
- 2 cups (about 8 oz) cooked, shredded chicken
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 can (15 oz) crushed tomatoes
- 2 cans (10 oz each) diced tomatoes with green chilies (or 20 oz salsa)
- 1 box (8 oz) dried lasagna noodles (8 noodles total)
- In a large bowl, stir together cottage cheese, corn, beans, 1/2 cup Cheddar cheese, chicken, cumin and garlic powder. In a medium bowl stir together all 3 cans of tomatoes.
- To assemble, pour 1 cup of tomato mixture into the bottom of a 5- or 6- quart slow cooker that’s been coated with cooking spray. Top with 2 noodles that have been broken to fit so tomatoes are covered as much as possible.
- Spoon 3/4 cup tomatoes over noodles. Scoop up 1 1/2 cup of cottage cheese mixture and spread over tomatoes. Top with 1/4 cup Cheddar cheese. Cover with 2 more noodles, breaking to fit.
- Repeat step #3 two more times.
- For the top layer, pour remaining sauce (about 3/4 cup) on top of the last layer of noodles and top with remaining 1/4 cup Cheddar cheese.
- Cook on LOW for 2-4 hours (covered); at 2 hours noodles will be more al dente – at 4 hours noodles will be much softer. OR cook on HIGH for 1 1/2 – 2 hours.
- NOTE: If you want to this to cook 6-8 hours, add 6 more noodles (1 1/2 noodles more for each layer) + another can of tomatoes-with-chilies to the tomato sauce.
What’s your go-to recipe when you have no idea ‘what to make for dinner?’ Yes or no – do you boil your noodles before assembling lasagna?