- 8
0/5
(0 Votes)
Ingredients
- 1 can (15 ounces) vegetarian chili with beans
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon taco seasoning
- 1/4 teaspoon salt
- 8 lasagna noodles, cooked and drained
- 1 jar (16 ounces) salsa
- Tortila Chips
Preparation
Step 1
In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. Yield: 8 servings.
\256 cal, 6g fat, 645mg sodium, 35g carb, 8g fiber