Easy prep. Fast clean-up. With no noodles to cook, this Mexican-Style Lasagna, couldn't be easier.

Ingredients:

4 El Monterey Chicken N Cheese Quesadillas, Thawed
2 cups Chile no beans (your favorite)
1 cup Ricotta cheese (low fat)
2 1/2 cups firmly packed Spinach leaves (fresh with stems removed)
2 cups Shredded Cheddar and mozzarella cheese mix
4 Tbl. Grated Parmesan cheese

Directions:

1. In an 8” x 8” casserole dish spread 1/2 cup of chile evenly on the bottom.
2. Place two El Monterey Chicken N Cheese Quesadillas back to back flat in the center of the dish.
3. Mix remaining chile with ricotta cheese and spread a 1/2 cp on top of the quesadillas.
4. Layer and stack the spinach leaves to completely cover the covered quesadillas and finish layer by sprinkling one cup of the cheddar and mozzarella cheese mix evenly over the spinach.
5. Place the remaining quesadillas on top of the layers and complete the lasagna by spreading remaining chile and cheese mix evenly on top of quesadillas.
6. Finish lasagna with the Parmesan cheese and bake lasagna at 375ºF for 30 to 40 minutes or until internal temperature is 165ºF.
7. Allow lasagna to set out of the oven for 5-10 minutes before quartering and serving.