• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 8
    OK

    Mexican Lasagna

    If you still think of huevos only as a breakfast staple, wake up and smell the soufflé. As the following recipe proves, with minimum fuss, eggs can make the perfect plato principal.


    Ingredients
    6
    eggs
    1/2
    teaspoon
    chili powder
    1/4
    teaspoon
    ground cumin
    2
    tablespoons
    butter
    5
    large flour tortillas (10 inch)
    1
    can
    refried beans with green chiles
    2
    cups
    shredded cheddar cheese
    1/2
    cup
    part-skim ricotta cheese
    1 1/2
    cups
    salsa
    1
    cup
    shredded zucchini
    Directions
    In medium bowl, beat together eggs, chili powder, cumin, and 2 tablespoons water until well blended.
    In a 10-inch skillet, melt butter over medium heat. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, 7 to 9 minutes. Set aside.
    Preheat the oven to 350°F Lightly grease a 9- or 10-inch spring form pan
    Place 1 tortilla in bottom of spring form. Spread with half the beans and 1 cup of the Cheddar. Top with a 2nd tortilla, the ricotta, and 1/2 cup of the salsa. Top with a 3rd tortilla, the cooked eggs, and 1/2 cup of the salsa. Top with a 4th tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar. Top with the final tortilla.
    Bake for 20 minutes. Remove from oven and top with the remaining 1/2-cup salsa and 1/2-cup cheddar cheese. Return to oven and bake for 10 minutes to melt cheese. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve.

    The base number of servings for this recipe is 8
    OK

    Categories 

    Vegetarian

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