Mexican Lasagna!


6 eggs
2 tbsp. water
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 tbsp. butter 5 large (10-inch) flour tortillas
1 can (15 oz.) refried beans with green chiles, divided
2 cups shredded cheddar cheese, divided
1/2 cup part-skim ricotta cheese
1 1/2 cup salsa, divided
1 cup shredded zucchini
Cilantro sprigs


In medium bowl, beat together eggs, water, chili powder, and cumin 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, almost 7 to 9 minutes. Set aside.

Place 1 tortilla in bottom of lightly greased 9- or 10-inch springform pan. Spread with half 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, reserved cooked egg mixture, and another 1/2 cup of the salsa. Top with another tortilla, remaining beans, zucchini, and 1/2 cup of the cheddar cheese. Top with remaining tortilla.

Bake in preheated 350°F oven 20 minutes. Remove from oven and top with the 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.


~Courtesy of Latina Magazine


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