Slow Cooker Mexican Lasagna

easyrecipesfromhome.com

Courtney DeBoer

1 tablespoon olive oil

1 medium onion chopped small

2 cloves garlic minced

1 pound ground beef can substitute ground chorizo or chorizo removed from casings.

19 ounces red enchilada sauce

14 ounces crushed tomatoes

15 ounces low sodium black beans drained and rinsed

15 ounces whole kernel corn

½ teaspoon chipotle chili pepper or according to taste, can also use chili powder.

1 ½ teaspoons cumin

1 teaspoon oregano

1 teaspoon paprika

1 teaspoon kosher salt

½ teaspoon black pepper

subheading: Cheese Mixture:

1 large egg

1 cup Parmesan cheese

15 ounces ricotta cheese

2 cups shredded Mexican blend cheese divided

¼ cup milk

12 uncooked lasagna noodles Do not use the no boil or oven ready noodles. You may use more or less than 12 noodles. I used 12.

freshly chopped cilantro for garnish

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