Black Bean Lasagna Rolls

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Yield: 8 servings (serving size: 1 roll)

                Black Bean Lasagna Rolls Recipe

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 and bake at 350° for 25 minutes or until thoroughly heated.


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

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