Black Bean Lasagna Rolls

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Black Bean Lasagna Rolls

 

8 lasagna noodles, uncooked

1 cup shredded reduced-fat Monterey Jack cheese

1 15 oz. container part-skim ricotta cheese

1 4.5 oz. can chopped green chiles , drained

1/2 tsp. chili powder

1/8 tsp. salt

2 cups drained, canned no-salt added black beans

cooking spray

1 15 oz. jar no-salt added salsa or homemade

fresh cilantro sprigs, optional

 

Cook lasagna noodles, according to package directions, omitting salt and fat;

drain well.

Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture

over one side of each noodle. Spoon black beans evenly over cheese mixture.

Roll up noodles, jellyroll fashion, beginning at narrow ends.

Place lasagna rolls, seam sides down, in an 11 x 7 x 11/ 2 inch baking dish

coated with cooking spray. Cover and bake at 350°F for 25 minutes or until

thoroughly heated.

To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if

desired. Yields 8 servings.

 

 

 

 

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