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

Method

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.