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Mexican Lasagna


Course : Pasta
Serves: 6
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Ingredients:


6 large eggs

2 tablespoons water

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

5 tortillas flour tortillas -- (10-inch)

1 can refried beans with green chilies -- (15 oz.), divided

2 cups shredded reduced-fat cheddar cheese -- divided

1/2 cup part-skim ricotta cheese

1 jar salsa -- (12 oz.), divided

1 cup shredded zucchini

1 bunch cilantro sprigs -- optional
 

Preparation / Directions:


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 350øF 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.

 

Nutritional Information:

305 Calories (kcal); 10g Total Fat; (31% calories from fat); 14g Protein; 38g Carbohydrate; 193mg Cholesterol; 558mg Sodium

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