Mexican Lasagna

Mexican Lasagna

2 cups Pinto Beans -- cooked

1 container (15oz.) ricotta cheese

1 cup Cottage Cheese

1 can (4oz.) chopped green chilies

3/4 pound Monterey Jack Cheese -- Sliced

1 large Jar Spagetti Sauce

3/4 pound Lasagna Noodles


Spray the crockpot with non- cooking spray. Mix pinto beans with the spaghetti sauce. Mix together ricotta cheese, cottage cheese, a nd chilies. Cook lasagna noodles, drain and cut up. Spread a little sauce in the crockpot (enough to cover). Then place 1/2 of noodles, 1/2 of ricotta mixture, 1/2 of the sauce, and 1/2 of the cheese. Repeat layers