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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
1. Preheat oven to 350°.
2. Cook lasagna noodles according to package directions, omitting salt and fat; drain well.
3. 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.
4. 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.
5. To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.
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