Mexican Lasagna

Ingredients

• 6 eggs
• 2 tablespoons water
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 5 large (10 inch) flour tortillas
• 1 (15 ounce) can refried beans with green chiles, divided
• 2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
• 1/2 cup part-skim ricotta cheese
• 1 (12 ounce) jar salsa, divided
• 1 cup shredded zucchini
• Cilantro sprigs (optional)

Instructions

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

Attribution

Recipe and photo used with permission from: American Egg Board