Mexican Lasagna

1 15oz can Chili Beans

1 15oz can Diced Tomatoes with Chilis

1 Cup Salsa

1 15oz Can Enchilada Sauce (Red or Green)

1 15oz Can Refried Beans, or you could use Morningstar Farms Crumbles

1 Pkg Taco Seasoning

12oz Ricotta Cheese

3 Cups Cheddar Cheese, Shredded

1 Pkg Lasagna Noodles, uncooked

Mix the first 4 ingredients in a large bowl, set aside.

Mix refried beans and taco seasoning in a small bowl, set aside.

Place ⅓ of salsa and bean mixture in bottom of a 9 X 13 pan.

Top with 1 layer of noodles.

Place all of the refried bean mixture on top of the noodles

Then spread ½ of the Ricotta Cheese on top of the refried beans and top with 1 cup of shredded cheese.

Place ⅓ of salsa and bean mixture over shredded cheese.

Top with another layer of noodles.

Place remaining bean and salsa mixture and top with remaining shredded cheese.

Cover pan with Aluminum FOil, tenting so that the cheese does not stick to it.

Bake at 425 Degrees F for 45 minutes.

Test with fork to see if noodles are done.

Adjust cooking time accordingly.

I have used Morning Star Farms Crumbles in place of the Refried Beans at times. I also usually use a mixture of Ricotta and Cottage Cheese.

Recipe Submitted by: Christina Hunold

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