Black Bean Lasagna Rolls
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
1 (15 1/2-ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)
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.
Makes 8 servings (serving size: 1 roll)
Nutritional information per serving:
Calories: 295; Total fat: 7.8g; Sodium: 387mg; Carbs: 37.8g; Fiber: 2.8g; Protein: 18.8