Oh, what simple, nutritious, and wonderful meals we can serve our families, by using our crockpot!
Lasagna, traditionally an Italian dish, turns into a Texas dish with this recipe for Texas Lasagna! Don’t expect to see or taste the same ingredients when you bit into it, either. Texas Lasagna is a whole new ball game! A vegetarian ball game, in fact.
1 small head of cauliflower, cored, cut into florets, and sliced.
3 plum tomatoes, chopped
1 15-oz. can black beans, drained
1 cup frozen corn
2 teaspoons chili powder
2 1/2 cups Monterey jack cheese, shredded
1 cup Swiss cheese, shredded
2 cups Texas Habanero Salsa
6 flour tortillas (or however many are necessary; the first time you make this will be your guide for next time.)
What to do:
Put the cauliflower, tomatoes, beans, chili powder, and corn in a large bowl. Mix thoroughly.
Spray inside of crockpot with nonstick cooking spray, such as Pam, and spread vegetable mixture over the bottom. Sprinkle with cheese, and spread salsa and sour cream over the top. Cover with tortillas. Repeat layering until all ingredients (except 1/2 cup of salsa and the sour cream) are used, making sure the top layer is a tortilla layer. Be generous with your layers!
Put the lid on the crockpot and cook on high for about 3 hours, or on low for 6 hours. Cauliflower should be tender before you serve it. 30 minutes before supper time, put the remaining cheese and the sour cream on top of the last layer and let the cheese melt. (about 20 minutes)
Let the lasagna “set” for about ten minutes before serving.
Dig in. It’s a messy, spicy, vegetarian crockpot DELIGHT of a meal!