Tex-Mex Lasagna

• 1 (30 oz.) can refried beans
• 1 (16 oz.) jar chunky salsa
• 1 (11 oz.) can whole kernel corn, drained
• 1 (4 oz.) can diced green chilies
• 3 c. shredded Cheddar cheese
• 2 c. Monterey Jack cheese, shredded
• 1 (15 oz.) carton Ricotta cheese
• 1 (8 oz.) pkg. lasagna noodles, cooked according to pkg. directions, rinsed and drained

1. In a large bowl combine first 4 ingredients.
2. In another bowl, combine cheeses.
3. Spread 1 cup of bean mixture in bottom of a 13 x 9 x 2-inch pan.
4. Layer 1/4 of noodles on top.
5. Top with 1 1/2 cups bean mixture and 1/4 cheese mixture.
6. Repeat 3 more times.
7. Bake at 350u0b0 for 45 minutes to 1 hour.
8. Let stand 10 minutes before serving.
9. Makes 6 to 8 servings.
10. Top with sour cream and chopped cilantro.

beans, chunky salsa, whole kernel corn, green chilies, cheddar cheese, cheese, ricotta cheese, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523404 (may not work)