Mexican Lasagna

Mexican Lasagna

Ingredients:
6 eggs
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2 tablespoons water
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1/2 teaspoon chili powder
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1/4 teaspoon ground cumin
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5 large (10−inch) flour tortillas
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1 can (15 oz.) refried beans with green chilies, divided
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2 cups (8 oz.) shredded reduced−fat Cheddar cheese, divided
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1/2 cup part−skim ricotta cheese
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1 jar (12 oz.) salsa, divided
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1 cup shredded zucchini

Directions:
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Cilantro sprigs, optional
In medium bowl, beat together eggs, water, chili powder and curnin until
well blended. In 10−inch skillet over medium heat, melt butter. Pour in egg
mixture. Cover and cook over low heat until eggs are almost set, about 7
to 9 minutes. Set aside.
Place a tortilla in bottom of lightly greased 9 or 10−inch springform pan.
Spread with 1/2 of the beans and 1 cup of the Cheddar cheese. Top with
another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another
tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with
another tortilla, the remaining beans, the zucchini, and 1/2 cup of the
Cheddar cheese. Top with the remaining tortilla.
Bake in preheated 350°F oven 20 minutes. Remove from oven and top
with remaining salsa and Cheddar cheese. Bake 10 minutes more. Let
stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve.
Garnish with cilantro sprigs, if desired.
MEXICAN LASAGNA 64
MEXICAN OMELET
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