Black Bean Lasagna Rolls

Oxmoor House
Black Bean Lasagna RollsRecipe
Photo: Oxmoor House
8 servings (serving size: 1 roll)

Ingredients

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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.

Created date

April 2008

Nutritional Information

Calories 295
Caloriesfromfat 0.0 %
Fat 7.8 g
Satfat 4.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.8 g
Carbohydrate 37.8 g
Fiber 2.8 g
Cholesterol 26 mg
Iron 0.0 mg
Sodium 387 mg
Calcium 0.0 mg