Black Bean Lasagna Rolls

By Hklbrries

A spicy Southwestern-inspired twist on a classic dish. Lasagna noodles are rolled up with ricotta cheese and black beans, and served with a spooning of salsa.

Ingredients

• 8 lasagna noodles, uncooked
• 1 cup shredded reduced-fat Monterey Jack cheese
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (4.5 ounce) can chopped green chiles, drained
• 1/2 tsp chili powder
• 1/8 tsp salt
• 2 cups drained canned no-salt-added black beans
• Cooking spray
• 1 (15.5 ounce) jar no-salt-added salsa
• Fresh cilantro sprigs, optional

Preparation

Step 1

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 one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jellyroll fashion, beginning at narrow ends.

Place lasagna rolls, seam sides down, in an 11-by-7-by-11 1/2-inch baking dish coated with cooking spray. Cover and bake at 350 F for 25 minutes or until thoroughly heated.

To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.