Denise And Jill'S Mexican Lasagna

• 1 package no boil lasagna noodles
• 15 ounces pinto beans can of "seasoned"
• 1 can vegetarian refried beans
• 2 mild green chili smalls cans of chopped
• 1 can sliced black olives
• 1 package shredded cheese large of, I used cheddar & Monterey jack
• 1 inch salsa large jar of, you will have some left over but just case
• 15 ounces part skim ricotta container of
• 8 ounces cream cheese pkg of, softened
• 1 package taco seasoning
• granulated garlic or garlic salt

1. Preheat your oven to 350* and spray a 9x13 inch pan.In a medium bowl mix the softened cream cheese, ricotta, and taco seasoning until well combined.Open and drain your cans of olives and chilies.In another medium bowl combine your cans of pintos and refried beans with some granulated garlic to taste and mix through.
2. Place about 1/4 cup of salsa in bottom of your baking dish and layer in 1 layer of noodles, should be about 4 noodles.Take heaping tablespoons of the ricotta mixture and place on the noodle spreading evenly.Next do the same with the bean mixture. Sprinkle some green chilies and olives evenly along mixture.Sprinkle with shredded cheese and then top with about 1/4 to 1/2 cup of salsa.Place next layer of noodles and repeat process until final layer or the top of your baking dish. After placing final layer of noodles pour salsa until all of the top layer of noodles are covered, sprinkle with remaining cheese and a few olives. Bake @ 350* for 60 minutes

boil lasagna noodles, pinto beans, vegetarian refried beans, green chili smalls, black olives, shredded cheese, salsa, cream cheese, taco, garlic

Taken from www.yummly.com/recipe/Denise-and-Jill_s-Mexican-Lasagna-1654813 (may not work)