Black Bean Lasagna Rolls (September 15, 2006)

a delicious treat that we got from the internet, here.

* 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 teaspoon chili powder
* 1/8 teaspoon 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)

1. Cook lasagna noodles according to package directions, omitting salt and fat; drain well.
2. 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.
3. Place lasagna rolls, seam sides down, in an 11- x 7- x 11/2-inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated.
4. To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.

alas, we didn’t have any fresh cilantro on hand!

carla – i don’t remember. they were good, but not necessarily mexican or spanish (although it used salsa). it would’ve been fine with tomato sauce, or something more italiano. they were good – A-.

david – a little messy, and a little bit of too much work for the end result. i agree with carla – an alternate sauce (other than salsa) could have enhanced this dish a bit more. that said, they were pretty tasty, and a very pleasant diversion from the norm. i’ll also go with an A-.


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