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Mexican Lasagna

Mexican Lasagna



  1. In medium bowl, beat together eggs, water, chili powder and cumin until well blended.
  2. 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.
  3. 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.
  4. Bake in preheated 350 degree F oven 20 minutes.
  5. Remove from oven and top with remaining salsa and Cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes.
  6. Remove rim of pan and cut into wedges to serve. Garnish with cilantro sprigs, if desired.

Recipe and photo credit: American Egg Board.


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