Slow Cooker Mexican Lasagna

Step 1

Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.

Step 2

Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.

Step 3

In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.

Step 4

Spread a 1 cup of salsa on the bottom of the crock pot.

Step 5

Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.

Step 6

Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.

Step 7

Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese.

Step 8

Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.

Step 9

Cook on low for 2 1/2 hours.