Mexican Lasagna

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* Exported from MasterCook *

 

Mexican Lasagna

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 cups pinto beans, cooked

1 15 ounce container ricotta cheese

1 cup cottage cheese

1 4 ounce can chopped green chiles

3/4 pound Monterey jack cheese -- sliced

1 large jar spaghetti sauce

3/4 pound lasagna noodles

 

Spray crockpot with non-stick cooking spray. Mix pinto beans with the

spaghetti sauce. Mix together ricotta cheese, cottage cheese, and

chilies. Cook lasagna noodles, drain and cut up. Spread a little sauce

in the crockpot (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 to 8 hours

 

Source:

" http://www.justcrockpotrecipes.com/ "

 

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Per serving: 4250 Calories (kcal); 182g Total Fat; (38% calories from fat); 240g

Protein; 413g Carbohydrate; 537mg Cholesterol;

4373mg Sodium

Food Exchanges: 22 1/2 Grain(Starch); 24 Lean Meat; 9 Vegetable; 0 Fruit; 23

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0