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Mexican Lasagna

2 cups pinto beans -- cooked
1 container (15 oz. ) ricotta cheese
1 cup cottage cheese
1 can (4 oz. ) chopped green chilies
3/4 lb. Monterey Jack cheese -- sliced
1 large jar spaghetti sauce
3/4 lb. lasagna noodles

Spray slow cooker 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 slow cooker (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.

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