Ingredients

The following ingredients have 9 Servings
  • 2 Tablespoons olive oil
  • 1 medium onion (diced)
  • 2 red peppers (thinkly sliced)
  • 1 cup corn (fresh or frozen)
  • 1 15 oz. can Bush’s Reduced Sodium Black Beans (drained)
  • 7 oz. diced green chilies
  • 1 15 oz. can diced tomatoes
  • 2-5 tsp. Mexican spice seasoning (or fajhita spice)
  • Salt and pepper
  • 15 oz. ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1 cups Queso cheese (or Mexican mix)
  • 9 oz. lasagna noodles (I use DeLallo Whole Wheat Lasagna)

Instruction

  • Spray the inside of a 4-quart slow cooker with the cooking spray. Heat the oil in a large skillet over medium-high heat and sauté the onions and peppers for about 5 minutes, stirring occasionally. Add the corn, beans, and peppers; cook 3 minutes more until heated through. Stir in the tomatoes with their juices, seasoning, and salt. Bring to a boil; reduce the heat and simmer 3 minutes, stirring occasionally.
  • Combine the ricotta cheese with Mozzarella cheese and pepper in small bowl; set aside.
  • Spread 1 cup of the sauce mixture over the bottom of the slow cooker. Layer 3 lasagna noodles over the sauce mixture, breaking the noodles to fit. Top with 1 cup of the sauce mixture, 1/3 of ricotta cheese mixture and 1 cup of the Mexican cheese. Repeat the process 2 more times (depending on the size of your crock pot). Spoon the remaining sauce mixture over the noodles. Sprinkle with remaining Queso cheese.
  • Cover; cook on low for 4 hours or until the noodles are tender. Serve hot with toppings such as salsa, avocado, sour cream, fresh cilantro.
  • If Bush’s Reduced Sodium Black Beans are not available in your grocery store, feel free to use regular Bush’s Black Beans instead.