Mexican lasagna
Mexican lasagna recipe in the egg category
Recipe ingredients:
- 6 eggs
- 2 tablespoons water
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 5 large, 10 inch, flour tortillas
- 1 can, 15 ounces, refried beans with green chilies, divided
- 2 cups, 8 ounces, shredded reduced fat Cheddar cheese, divided
- 1/2 cup part skim ricotta cheese
- 1 jar, 12 ounces, salsa, divided
- 1 cup shredded zucchini
- Cilantro sprigs, optional
Recipe method:
- 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 degrees 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.
Tags: mexican, lasagna, recipe, egg, recipes, cooking