Sunday, March 11, 2012

Black Bean Lasagna Rolls

...Nonni is in town. We eat well.

Black Bean Lasagna Rolls

Prep: 25 minutes. Cook: 30 minutes
Yield: 8 servings.

1 cup (4 ounces) shredded Monterey Jack cheese
1 (15-ounce) carton part-skim ricotta cheese
1 (4 ½-ounce) can chopped green chiles, drained
½ teaspoon chili
8 lasagna noodles, uncooked
2 cups canned and drained black beans
Vegetable cooking spray (i.e. PAM)
1 (151/2-ounce) jar salsa
Fresh cilantro sprigs (optional)

1. Combine first 5 ingredients, stirring well.
2. Cook lasagna noodles according to package directions. Drain well.
3. 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.
4. Place lasagna rolls, seam sides down, in an 11 x 7 x 1 ½ inch-baking dish located
with cooking spray. Pour salsa over rolls. Cover and bake at 350 degrees for 30
minutes or until heated thoroughly heated. Garnish with cilantro sprigs, if desired.

No comments:

Post a Comment