Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 2 cups pinto beans (cooked or canned rinsed); 1 (15 ounce) container ricotta cheese; 1 egg; 14 cup cilantro, chopped; 1 (4 ounce) canchopped 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) jarof favorite salsa; 34 lb lasagna noodle

10 ingredients

9 steps

Ingredients

2 cups pinto beans (cooked or canned rinsed)
1 (15 ounce) container ricotta cheese
1 egg
14 cup cilantro, chopped
1 (4 ounce) canchopped 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) jarof favorite salsa
34 lb lasagna noodle

Directions

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.