Mexican Lasagna

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 cups pinto beans (cooked or canned rinsed)
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1/4 cup cilantro, chopped
• 1 (4 ounce) can chopped green chilies
• 1 lb monterey jack cheese, sliced (or pepperjack cheese for heat)
• 2 cups browned ground beef
• 1 (32 ounce) jar spaghetti sauce
• 1 (8 ounce) jar of favorite salsa
• 3/4 lb lasagna noodle

Recipe

• 1 spray crock pot with non-stick cooking spray.
• 2 mix pinto beans with the spaghetti sauce.
• 3 mix together ricotta cheese, egg, cilantro, and chilies.
• 4 cook lasagna very al dente noodles, drain and cut up.
• 5 mix beef, sauce and salsa together.
• 6 spread a little sauce mixture in the crock pot (enough to cover).
• 7 then place 1/2 of the noodles, 1/2 of the ricotta mixture, 1/2 of the sauce, and 1/2 of the monterey jack cheese.
• 8 repeat layers with the rest of the ingredients.
• 9 cook on low for 6.