I have been inspired by my family's and friends' blogs... obviously! This is one of our new favorite recipes. Hope you enjoy it as much as we do.
Black Bean Lasagna Rolls
1 C (4 oz) shredded, reduced fat Montery-Jack cheese
1(15 oz) carton part skim Ricotta cheese
1 (4.5 oz) can chopped green chilies, drained
1/2 tsp chili powder (this makes it super spicy... HOT! I would cut back.)
1/8 tsp salt
8 lasagna noodles
2 C cannned no salt added black beans, drained
1 (15.5 oz) jar no salt added salsa
Combine first 5 ingredients, stir well. Set aside.
Cook lasagna noodles as directed on package; drain well.
Spread cheese mixture over one side of each noodle. Spoon beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, beginning at narrow end.
Place rolls, seam sides down, in an 11x7x1.5 inch baking dish coated with spray. Pour salsa over rolls. Cover and bake at 350 degrees for 25 minutes or until heated thoroughly.