MEXICAN LASAGNA
Ingredients
- 6 each eggs
- 2 tbsp water
- 0.5 tsp chili powder
- 0.3 tsp ground cumin
- 5 each (10-inch) flour tortillas
- 1 can (15 oz.) refried beans with green chilies, divided
- 2 cup (8 oz.) shredded reduced-fat Cheddar cheese, divided
- 0.5 cup part-skim ricotta cheese
- 1 jar (12 oz.) salsa, divided
- 1 cup shredded zucchini
Instructions
- 1
Cilantro sprigs, optional In medium bowl, beat together eggs, water, chili powder and curnin until well blended.
- 2
In 10-inch skillet over medium heat, melt butter.
- 3
Pour in egg mixture.
- 4
Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes.
- 5
Place a tortilla in bottom of lightly greased 9 or 10-inch springform pan.
- 6
Spread with 1/2 of the beans and 1 cup of the Cheddar cheese.
- 7
Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa.
- 8
Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa.
- 9
Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar cheese.
- 10
Top with the remaining tortilla.
- 11
Bake in preheated 350°F oven 20 minutes.
- 12
Remove from oven and top with remaining salsa and Cheddar cheese.
- 13
Bake 10 minutes more.
- 14
Let stand 5 to 10 minutes.
- 15
Remove rim of pan and cut into wedges to serve.
- 16
Garnish with cilantro sprigs, if desired.