Bean Lasagna Rolls
8 lasagna noodles, uncooked
115 g shredded reduced-fat Monterey Jack cheese
426 g part-skim ricotta cheese
128 g chopped green chiles, drained
1 g chili powder
0.8 g salt
510 g drained canned no-salt-added black beans
1 (15.5 ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)
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- x 7- x 11/2-inch baking dish coated with cooking
Cover and bake at 350 degrees
for 25 minutes or until thoroughly heated.
Spoon salsa evenly over rolls,
and garnish with cilantro sprigs, if desired.
serving: Calories 295 Fat 7.8g (sat 4.3g) Protein 18.8g Carbohydrate
37.8g Fiber 2.8g Cholesterol 26mg Sodium 387mg