Black Bean Lasagna Rolls

Black Bean Lasagna Rolls Recipe
Photo: Oxmoor House


8 servings (serving size: 1 roll)

Recipe from

Oxmoor House

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


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)


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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Oxmoor House

July 2010
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