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Black Bean Lasagna Rolls

Photo: Oxmoor House
Yield 8 servings (serving size: 1 roll)

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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