Mexican Lasagna

Ingredients

• 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

Directions

1. 1

   Spray crock pot with non-stick cooking spray.

2. 2

   Mix pinto beans with the spaghetti sauce.

3. 3

   Mix together ricotta cheese, egg, cilantro, and chilies.

4. 4

   Cook lasagna very Al dente noodles, drain and cut up.

5. 5

   Mix Beef, sauce and salsa together.

6. 6

   Spread a little sauce mixture in the crock pot (enough to cover).

7. 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. 8

   Repeat layers with the rest of the ingredients.

9. 9

   Cook on low for 6.