Slow Cooker Mexican Lasagna With Chicken

Slow Cooker Mexican Lasagna With Chicken

The easiest lasagna you’ll ever make. Cheesy and piled high with corn, salsa, beans and chicken.

Author: by Serena Ball, RD
Yield: 8 servings


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Repeat step #3 two more times.
  5. 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.
  6. 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.

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