Yield: 8 servings (serving size: 1 roll) Ingredients 8 uncooked lasagna noodles 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese 1 (15-ounce) carton part-skim ricotta cheese 1 (4.5-ounce) can chopped green chiles, drained 1/2 teaspoon chili powder 1/8 teaspoon salt 2 cups drained canned no-salt-added black beans Cooking spray 1 (15 1/2-ounce) jar no-salt-added salsa Fresh cilantro sprigs (optional) Preparation Preheat oven to 350°. 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 1 side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, beginning at narrow ends. Place lasagna rolls, seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Cover ...
Comments
Post a Comment