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)
How to Make It
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.
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This recipe is amazing! So simple and easy to make, and very tasty! I'm a big fan of using basic ingredients and just enjoying the flavor of food without too much doctoring- and this is the perfect recipe for that. I will make this over and over! Great idea to combine these ingredients...
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