Southwestern Lasagna

1 cup chopped onion

1 pound ground beef

4 cups bottled salsa

2 teaspoons ground cumin

6 garlic cloves, minced and divided

1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) carton ricotta cheese

8 oz. cream cheese

1/2 cup grated Parmesan cheese

1 large egg

1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry

pre-cooked lasagna noodles

4 cups shredded Mexican blend or Cheddar cheese

• Place a large nonstick skilled coated with cooking spray over medium-high heat until hot.  Add onion and cook for 3 minutes.  Add beef, cook until browned, stirring to crumble.  Add salsa, cumin, half the garlic, and beans.
• Place ricotta in a food processor and process until smooth.  Add remaining garlic, cream cheese, Parmesan cheese, spinach, and egg white.  Pulse until smooth.
• Spread 3/4 cup beef mixture in the bottom of a 13" x 9" baking dish coated with cooking spray.  Arrange 3 noodles over beef mixture and top with 1 cup ricotta mixture, 3/4 cup beef mixture, and Mexican cheese.
• Repeat layers, ending with beef mixture (place remaining Mexican cheese aside).
• Cover with foil, may store in refrigerator up to 24 hours.
• Preheat oven to 375 degrees.
• Bake, covered at 375 degrees for 30-35 minutes.  Uncover and sprinkle with remaining Mexican cheese.  Bake, uncovered, for 10 minutes.
• Let stand 10 minutes.