This tasty south-of-the-border version of lasagna uses flour tortillas in place of the traditional noodles and tomato salsa in place of marinara sauce.

Mexican Lasagna

6 large eggs
2 tablespoons water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
5 (10-inch) flour tortillas
1 (15-ounce) can refried beans with green chilies - divided use
2 cups (8 ounces) shredded reduced-fat cheddar cheese - divided use
1/2 cup part-skim ricotta cheese
1 (12-ounce) jar tomato salsa - divided use
1 cup shredded zucchini
Cilantro sprigs, optional

1. 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.
2. 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.
3. Bake in preheated 350°F (175°C) 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.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of the American Egg Board.