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Mexican lasagna recipe in the egg category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B9, B12, H
    MineralsZinc, Copper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 6 eggs

    3. 2 tablespoons water

    4. 1/2 teaspoon chili powder

    5. 1/4 teaspoon ground cumin

    6. 5 large,

    7. 10 inch, flour tortillas

    8. 1 can,

    9. 15 ounces, refried beans with green chilies, divided

    10. 2 cups,

    11. 8 ounces, shredded reduced fat Cheddar cheese, divided

    12. 1/2 cup part skim ricotta cheese

    13. 1 jar,

    14. 12 ounces, salsa, divided

    15. 1 cup shredded zucchini

    16. Cilantro sprigs, optional

    Instructions Jump to Ingredients ↑

    1. In medium bowl, beat together eggs, water, chili powder and curnin until well blended.

    2. In 10 inch skillet over medium heat, melt butter. Pour in egg mixture.

    3. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside.

    4. Place a tortilla in bottom of lightly greased 9 or 10 inch springform pan.

    5. Spread with 1/2 of the beans and 1 cup of the Cheddar cheese.

    6. Top with another tortilla, ricotta cheese and 1/2 cup of the salsa.

    7. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa.

    8. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar cheese.

    9. Top with the remaining tortilla.

    10. Bake in preheated 350 degrees F oven 20 minutes.

    11. Remove from oven and top with remaining salsa and Cheddar cheese.

    12. Bake 10 minutes more. Let stand 5 to 10 minutes.

    13. Remove rim of pan and cut into wedges to serve.

    14. Garnish with cilantro sprigs, if desired.

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