I always find it odd when a dish looks one way but taste like another. This recipe is exactly that but it works! The lasagna noodles and ricotta cheese give it the classic Italian lasanga look but adding in green chiles, black beans and some spices gives it a Mexican twist. And instead of tomato sauce you use salsa. Garnish with some cilantro and you have Mexican Lasagna!
From the All-New Complete Step-by-Step Diabetic (I googled "Healthy and Vegetarian" and this is what I got, totally random!)
Yield: 8 servings (serving size: 1 roll)
Ingredients
8 uncooked lasagna noodles
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 (15-ounce) carton 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 no-salt-added black beans
Cooking spray
1 (15 1/2-ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)
Preparation
Preheat oven to 350°.
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 1 side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, beginning at narrow ends.
Place lasagna rolls, seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until thoroughly heated.
To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.
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