Mexican LasagnaA South-of-the-Border Treat.

• 1 pound ground pork
• 1 small yellow onion, chopped
• 1 large garlic clove, chopped
• One 10-ounce can ROTEL diced tomatoes with chilies, drained
• 1/2 tablespoon chili powder
• 1 cup part-skim milk ricotta cheese
• 1 large egg, beaten
• 2 tablespoons chopped fresh cilantro
• Three 9-inch whole-wheat tortillas
• 3/4 cup shredded mozzarella cheese

1. Preheat the oven to 400 degrees.
2. Preheat a large nonstick skillet over high heat.
3. Add the pork, onion, and garlic.
4. Stirring and breaking up the meat with a fork, cook until the pork is crumbly and no longer pink, 2 to 3 minutes.
5. Reduce the heat to medium.
6. Add the tomatoes and chili powder and cook until thickened, about 2 minutes.
7. Meanwhile, mix together the ricotta cheese, egg, and cilantro in a bowl.
8. Place a tortilla in the bottom of a 9-inch round cake pan.
9. Spread the meat mixture over the tortilla.
10. Add a second tortilla and spread the ricotta mixture on top.
11. Add the third tortilla, cover with aluminum foil, and bake for 15 minutes.
12. Remove the foil, scatter with the mozzarella cheese, and bake until the cheese has melted and the tortilla is lightly browned, about 5 minutes.

ground pork, yellow onion, garlic, tomatoes, chili powder, milk, egg, fresh cilantro, three, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/mexican-lasagna-a-south-of-the-border-treat-391483 (may not work)