Denise and Jill's Mexican Lasagna
By: Cottage Sisters
Published: Thursday, February 18, 2010 - 12:31pm

Ingredients




1 package of no boil lasagna noodles
15 ounces can of "seasoned" pinto beans
1 can of vegetarian refried beans
2 smalls cans of chopped mild green chili's
1 small can of sliced black olives
1 package large  of shredded cheese (I used cheddar & Monterey jack)
1 inch large jar of salsa ( you will have some left over but just  case)
15 ounces container of part skim ricotta
8 ounces pkg of cream cheese softened
1 package of taco seasoning
granulated garlic or garlic salt

Preparation

1 Preheat your oven to 350* and spray a 9x13 inch pan.In a medium bowl mix the softened cream cheese, ricotta, and taco seasoning until well combined.Open and drain your cans of olives and chilies.In another medium bowl combine your cans of pintos and refried beans with some granulated garlic to taste and mix through. 2 Place about 1/4 cup of salsa in bottom of your baking dish and layer in 1 layer of noodles, should be about 4 noodles.Take heaping tablespoons of the ricotta mixture and place on the noodle spreading evenly.Next do the same with the bean mixture. Sprinkle some green chilies and olives evenly along mixture.Sprinkle with shredded cheese and then top with about 1/4 to 1/2 cup of salsa.Place next layer of noodles and repeat process until final layer or the top of your baking dish. After placing final layer of noodles pour salsa until all of the top layer of noodles are covered, sprinkle with remaining cheese and a few olives. Bake @ 350* for 60 minutes

About


For those of you who don't know, cooking is a passion that my sister Denise and I share. We also love to come up with our own "Meatless" versions of recipes. Recently we were talking about good fall fare and somewhere in that conversation this recipe was born. We also have a few criteria, budget friendly and time sensitive. Our recipe covers both criteria, as its made mostly with pantry items and can be put together quickly or ahead of time.