Trim and thinly slice green onions, keeping white and green portions separate. Halve tortillas. In a mixing bowl, combine ricotta and 1 Tbsp. water. Set aside. Spray a medium non-stick pan with cooking spray and place over medium heat. Add ground pork and white portions of green onions to hot pan. Stir occasionally, breaking up meat with a spoon until no pink remains, 5-7 minutes. Add ¼ cup water, seasoning blend, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until liquid has almost completely evaporated, 2-4 minutes. Remove from burner. Lay four tortilla halves in bottom of prepared casserole dish. For best results, use a 1 or 1½ quart casserole dish.Spread evenly with half the ricotta mixture. Top with pork mixture, then ⅓ cup enchilada sauce, then ⅓ the cheese, all in even layers. Top cheese with four more tortilla halves. Repeat exact same layering as above. You will use all the ricotta and pork mixtures. Top with four more tortilla halves. Coat with remaining enchilada sauce and top with remaining cheese. Bake in hot oven until cheese is melted and sauce is bubbly, 15-18 minutes. Carefully remove from oven and let cool slightly, 5 minutes. Plate dish as pictured on front of card, topping lasagnawith sour cream and green portions of green onions.Bon appétit!
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