Unhurried-Cooker 5-Cheese Taco Lasagna
This untraditional lasagna recipe swaps passe Italian flavors for odd Mexican ones, using queso blanco as but any other of mozzarella and topping it off with new avocado, cilantro, and bitter cream.This recipe is courtesy of Wisconsin Cheese and Karen of 365 Days of Unhurried Cooking.
- 1 pound lean ground pork or ground turkey
- 1 1/4 ounce taco seasoning
- 1 tablespoon tomato paste
- 16 ounce ricotta cheese
- 1 egg
- 10 total-wheat lasagna noodles
- 3 cup picante sauce or salsa
- 1 cup queso quesadilla cheese, grated
- 1 cup queso blanco cheese, grated
- 1 cup engaging cheddar cheese, grated
- 1 cup cotija cheese, grated
- 2 1/4 ounce sliced dusky olives, no longer obligatory (canned)
- bitter cream, for topping
- diced red onion, for topping
- cilantro, chopped, for topping
- sliced avocado, for topping
- Heat skillet over medium high warmth; add ground pork. Use a wood spoon to interrupt the meat into even pieces. Add taco seasoning and tomato paste, stirring every infrequently for even browning. Continue to brown the pork till you no longer gaze crimson; drain the surplus rotund. Situation apart.
- Situation ricotta in medium bowl; add the egg and drag till blended. Situation apart.
- In casserole, sluggish cooker, or 6-quart oval sluggish cooker, layer 5 uncooked total-wheat lasagna noodles on the bottom of the pan (you perhaps also can damage some noodles in half to suit sluggish cooker shape). Spoon half of ricotta combination over noodles as evenly as imaginable. Sprinkle half of pork over ricotta. Pour half of salsa over pork.
- Mix queso quesadilla, queso blanco, cheddar and cotija to mix. Sprinkle half of cheese combination over salsa.
- Repeat layering, starting up with last lasagna noodles and ending with last cheese combination.
- High cheese layer with sliced olives, if using. Quilt sluggish cooker; cook on high 2 to a pair hours or low about 4 hours. Merit lasagna correct now with popular toppings (bitter cream, red onion, cilantro and avocado are my favorites.).