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> Casserole - Southwestern, Black Bean Lasagna Rolls
post Jul 14 2004, 09:42 PM
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(OK...I lifted this from another site and modified slightly...)

Servings: 8

8 lasagna SGWW 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 black beans (or dried that have been soaked)
Cooking spray
1 (15.5 ounce) jar salsa
Fresh cilantro sprigs (optional)

1. Cook lasagna noodles according to package directions; 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.


I've done this with regular spaghetti sauce, roasted veggies and ricotta, making a more traditional lasagne.
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