Black Bean Lasagna Rolls
|Shredded reduced fat monterey jack cheese||4 Ounce (1 Cup)|
|Part skim ricotta cheese||15 Ounce (1 Carton)|
|Canned chopped green chiles||4 1⁄2 Ounce, drained (1 Can)|
|Chili powder||1⁄2 Teaspoon|
|Uncooked lasagna noodles||8|
|Canned no salt added black beans||2 Cup (32 tbs)|
|Vegetable cooking spray||1|
|No salt added salsa||15 1⁄2 Ounce (1 Jar)|
Combine first 5 ingredients, stirring well.
Cook lasagna noodles according to package directions, omitting salt and fat; drain 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 1 1/2-inch baking dish coated with cooking spray.
Pour salsa over rolls.
Cover and bake at 350° for 25 minutes or until thoroughly heated.
Garnish with cilantro sprigs, if desired.