Eight lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
One (15 ounce) container part-skim ricotta cheese
One (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
One (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 three 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 spray. Cover and bake at 350-degrees for 25 minutes or until thoroughly heated.
To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.
Recipe makes six servings.
Nutrition information per serving:
Total Fat: 7.8g
Saturated Fat: 4.3g
Exchanges: 2 Starch, 1 Vegetable, 2 Lean Meat