Black Bean Lasagna Rolls

Photo: Oxmoor House

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 0.0%
  • Fat: 7.8g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.8g
  • Carbohydrate: 37.8g
  • Fiber: 2.8g
  • Cholesterol: 26mg
  • Iron: 0.0mg
  • Sodium: 387mg
  • Calcium: 0.0mg

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)

Preparation

  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.
Note:

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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