Meatless Mexican Lasagna - cooking recipe

Ingredients

1 (15 oz.) Ricotta cheese
1 c. cottage cheese
1 (4 oz.) can chopped green chilies
3/4 lb. (12 oz.) lasagna noodles
2 c. prepared pinto beans or 16 oz. can
1 (28 oz.) jar spaghetti sauce (traditional)
3/4 lb. Monterey Jack cheese, sliced

Preparation

Spray pan with nonstick cooking spray. Mix together Ricotta cheese, cottage cheese and chilies; set aside. Cook lasagna noodles; rinse under cold water. Drain and cut to fit pan. Mix pinto beans with spaghetti sauce. Spread a little sauce on bottom of pan. Place half the noodles, half the cheese mixture, half the sauce and bean mixture and half the Monterey Jack cheese. Repeat layers. Cook at 375\u00b0 for 45 to 60 minutes, depending on thickness. Crock-pot can be used on low setting for 6 to 8 hours.