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Mexican Lasagna

Makes 6 to 8 servings


  • 6 eggs
  • 2 tablespoons water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 5 large (10-inch) flour tortillas
  • 1 can (15 oz.) refried beans with green chilies, divided
  • 2 cups (8 oz.) shredded reduced-fat Cheddar cheese, divided
  • 1/2 cup part-skim ricotta cheese
  • 1 jar (12 oz.) salsa, divided
  • 1 cup shredded zucchini
  • 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 350F 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.


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