Recipe: Mexican Lasagna | Idaho Statesman

This recipe makes great use of eggs.

That means you’ll get plenty of cheap, quality protein.

What more can you ask for?

Mexican Lasagna

Yield: 6 servings

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 chilies, divided

2 cups 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

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°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.