"Mexican Lasagne"

km asked me to post a recipe I sent to miss me when she had an abundance of zucchini last month. Miss me said it turned out good. I hadn't made it in a while, I think I need to again soon. Don't get thinkin' I'm all Martha Stewart here...I'd say I'm more Rachel Ray but not nearly as annoying. :-) I only cook when I have to. LOL.

When I cook, I generally don't use recipes, it's stored in my head and I make them up as I go along. Except for baking, that's pretty much by the book. If you have any questions, just ask!

Mexican "Lasagne"
1 or 2 packages of flour tortillas. (if you find or like flavored, i.e. spinach, red pepper, you can use them)
1 Qt. of Ricotta cheese
2 packages shredded mexican cheese (or cheddar, jack, etc.)
2 jars of Salsa (hotness/flavor of your choice)
Zucchini slices.
~Cut the ends off the tortilla "rounds" making them square. Cut the "squares" into strips resembling lasagne noodles.
*The "rounds" can be saved, and baked by laying them out on a cookie tray and spraying them with olive oil spray and salt for homemade tortilla chips*
Mix the Ricotta, 1 package of cheese and 1 jar of salsa together.
In a baking dish or lasagne pan, coat the bottom with cooking spray and a few dabs of salsa. Layer the "noodles" on the bottom.
Layer the Ricotta mixture, then a layer of zucchini, and dab some more sauce on top, and some of the cheese.
Repeat with remaining ingredients, ending with a good coating of cheese and sauce.
Bake in a 350 oven for 45 minutes until bubbly and done!
Enjoy!