Mexican Lasagna

This is a Mexican twist on traditional lasagna.
**I don't use ricotta cheese, because Roger and the boys don't like it (the weirdos), so make sure you do my egg & cheese trick...it helps bind the lasagna together.

1 pound of ground turkey
1 large onion, chopped
Tomato sauce (1 15 oz can)
1 tablespoon minced garlic
1 can of Ranch Style Beans
1 can of Enchilada sauce (mild or hot, your choice)
1 tablespoon Worcestershire sauce
2 tsps. chili powder
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
9 lasagna noodles (cooked)
2 cups of shredded mexican cheese
2 eggs

Preheat the oven to 350. Cook lasagna noodles according to package directions, drain and let cool. In a large dutch oven, brown ground turkey and onion until turkey is cooked through. Add chopped garlic and cook 30 seconds. Add tomato sauce, ranch beans, Worcestershire sauce, chili powder, cumin, cinnamon, allspice, and cloves, stirring after each addition.

Reduce heat and simmer at least 10 minutes. Check for seasonings and add salt if necessary.

In a medium mixing bowl, beat two whole eggs. Add 1 cup of shredded cheese and mix together.

Ladle a small amount of sauce in bottom of 9x13 inch pan. Add 3 lasagna noodles and a layer of sauce. Add another layer of noodles, more sauce, and with your fingers (I know, it's gross), spread a layer of egg/cheese mixture on top of the sauce. Finish by layering the last of the lasagna noodles and sauce and top with the remainder of the cheese.

Cover with foil and bake for 40 minutes, remove the foil and bake an additional 20 minutes.

Let stand at least 15 minutes before serving.