1 package (1.25-ounces) taco seasoning
1 tablespoon tomato paste
1 container (16-ounces) cottage cheese (or ricotta cheese)
10 whole-wheat lasagna noodles
3 cups picante sauce
8 oz sharp or medium cheddar cheese, grated
8 oz mozzarella cheese, grated
1 can (2.25 ounces) sliced black olives, optional
Sour cream, for topping
Diced red onion, for topping
Cilantro, chopped, for topping
Sliced avocado, for topping
Heat skillet over medium high heat; add ground beef. Use wooden spoon to break meat into even pieces. Add taco seasoning and tomato paste, stirring occasionally for even browning. Continue to brown beef until no longer pink; drain excess fat. Set aside.
Place ricotta in medium bowl; add egg and whisk until combined. Set aside.
In casserole slow cooker or 6-quart oval slow cooker, layer 5 uncooked whole-wheat lasagna noodles over bottom (you may break some noodles in half to fit slow cooker shape). Spoon half of ricotta mixture over noodles as evenly as possible. Sprinkle half of beef over ricotta. Pour half of salsa over beef.
Mix cheddar and mozzarella together to blend. Sprinkle half of cheese mixture over salsa.
Repeat layering, starting with remaining lasagna noodles and ending with remaining cheese mixture. Top cheese layer with sliced olives, if using.
Cover slow cooker; cook on high 2-3 hours or low about 4 hours. Serve lasagna immediately with favorite toppings (sour cream, red onion, cilantro and avocado some favorites.).
Note: Whole-wheat lasagna noodles are used as they do not get mushy as the regular ones do.
Yield: 12 servings
Note: This photo and recipe from 365 days of slow cooking.