Mexican Lasagna

• 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

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.

pinto beans, ricotta cheese, egg, cilantro, green chilies, cheese, ground beef, spaghetti sauce, favorite salsa, lasagna noodle

Taken from www.food.com/recipe/mexican-lasagna-53848 (may not work)