Mexican Lasagna

This is a recipe I found on a website and then modified it to fit our taste better. You can find the original recipe here: Smothered Mexican Lasagna

1 1/2 to 2 pounds ground turkey or ground beef
2 packages taco seasoning mix
1 can Rotel chopped tomatoes and chile peppers (undrained)
2 cans refried beans
1 8 oz package shredded cheese (I use Fiesta blend)
1 (15 ounce) container ricotta cheese
2 eggs
1 package (10 inch) flour tortillas

1. Preheat oven to 400 degrees F (200 degrees C). Place meat in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in taco seasoning mix, water (from taco seasoning directions), Rotel and juice (I don't use the whole can, depends on how spicy you want it). Reduce heat to medium.

2. In a medium bowl, mix together ricotta and eggs.

3. Place tortillas in the bottom of a 9x13 inch pan (I usually cut one in half and place with flat edges to sides of pan and use another for the middle). Spread one can of beans over tortillas. Spread 1/2 of the ricotta mixture on beans. Spoon 1/2 of the meat mixture over the cheese. Repeat layers. Top with shredded cheese.

4. Bake in preheated oven for 20 minutes, or until sauce is bubbly.

5. Serve with sour cream and your favorite salsa.

NOTE: The tortillas can get soggy during baking. I toasted them before I made it last time and it helped. But, they can also stick to the bottom of the dish if you're using a glass 9x13 pan. I might try coating it with Pam next time.

EDIT: I've found that it's better not to have the tortillas as the bottom layer. Here's the way I do it: Ricotta mixture, beans, tortillas, meat, repeat layers and top it with shredded cheese.