Easy to prepare and start cooking hours ahead of a dinner party. It’s a great dish to serve kids, ready the minute they walk through the door.
1medium onion, diced
2red peppers, thinkly sliced
1cupcorn, fresh or frozen
1 15oz.can Bush’s Reduced Sodium Black Beans, drained
7oz.diced green chilies
1 15oz.can diced tomatoes
2-5tsp.Mexican spice seasoning, or fajhita spice
Salt and pepper
1cupsQueso cheese, or Mexican mix
9oz.lasagna noodles, I use DeLallo Whole Wheat Lasagna
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.