Black Bean Lasagna Rolls Recipe
Diabetic Friendly Recipe
A spicy Southwestern inspired twist on a classic dish. Lasagna noodles are rolled up with ricotta cheese and black beans to create hearty Black Bean Lasagna Rolls. Serve with a spooning of your favorite salsa.
8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
1 container (15 oz) part-skim ricotta cheese
1 can (4.5 oz) chopped green chiles, drained
1/2 teaspoon chili powder
1/8 teaspoon salt
2 cups drained canned no-salt black beans
1 jar (15.5 oz) no-salt 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 6 servings
Calories: 295; Total Fat:: >7.8g; Saturated Fat: 4.3g; Cholesterol: 26g; Sodium: 387mg; Protein: 19g; Carbohydrates: 38g; Fiber: 2.8g;
Exchanges: 2 Starch, 1 Vegetable, 2 Lean Meat