posted by Julie Rieve 09-01-101 4:17 PM
Mexican Lasagna
2 Cups cooked pinto beans rinsed and well drained
1 (11 ounce) can of Mexican corn, drained
1 (15 oz) container of ricotta cheese
1 cup cottage cheese
1 (4 oz) can of chopped green chiles
3/4 pound Monterey Jack cheese, sliced
1 large jar of Spaghetti sauce
3/4 pound of lasagna noodles
Spray Crockpot with nonstick spray. Spread a little spaghetti sauce on the bottom of the crockpot.
In first bowl mix beans, corn with spaghetti sauce. Set aside. In second bowl mix ricotta, cottage cheese with chilies. Set aside Cook lasagna noodles drain and cut to fit crockpot or servable pieces.
Place 1/2 of the noodles, 1/2 of the beans/corn/spagehtti sauce, 1/2 of the ricotta/cottage cheese/chiles and 1/2 of the Monterey Jack cheese in layers. Repeat layers of remaining ingredients as listed above.
Cook on low 6-8 hours