Mexican Lasagna

Ingredients

• 4 1/2  cups of your best spicy chili recipe or Salsa Chili (page 48)
• 16  lasagna noodles, cooked and drained
• 1  can (16 ounces) refried beans
• 4  cups shredded Colby-Monterey Jack cheese (1 pound)
• Sliced jalapeño chilies, if desired
• Sour cream, if desired
• Diced tomatoes, if desired

Directions

1. 1Heat oven to 350º. Spread 1/2 cup of the chili in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles, overlapping edges if necessary. Spread 1 cup chili and one-fourth of the beans over noodles. Sprinkle with 1 cup of the cheese. Repeat layers 3 times, ending with cheese.
2. 2Cover and bake 40 minutes. Uncover and bake about 20 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. Garnish with chilies, sour cream and tomatoes.