Ingredients
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2 cups pinto beans (cooked or canned rinsed)
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1 (15 ounce) container ricotta cheese
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1/4 cup cilantro, chopped
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1 (4 ounce) can chopped green chilies
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1 lb monterey jack cheese, sliced (or pepperjack cheese for heat)
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2 cups browned ground beef
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1 (32 ounce) jar spaghetti sauce
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1 (8 ounce) jar of favorite salsa
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1 egg
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3/4 lb lasagna noodle
Instructions
- Spray crock pot with non-stick cooking spray.
- Mix pinto beans with the spaghetti sauce.
- Mix together ricotta cheese, egg, cilantro, and chilies.
- Cook lasagna very Al dente noodles, drain and cut up.
- Mix Beef, sauce and salsa together.
- Spread a little sauce mixture in the crock pot (enough to cover).
- 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.
- Repeat layers with the rest of the ingredients.
- Cook on low for 6.