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Black Bean Lasagna Rolls Recipe

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This recipe for Black Bean Lasagna Rolls, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Goldsmith
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. (4 oz.) shredded reduced fat Monterrey Jack cheese
1 (15 oz.) carton part-skim ricotta cheese
1 (4 oz.) can chopped green chiles, drained
tsp chili powder
1/8 tsp salt
8 lasagna noodles, uncooked
2 c. canned drained no-salt-added black beans
Vegetable cooking spray
1 (15 oz.) jar no-salt-added salsa

Directions:
Directions:
1. Combine first 5 ingredients, stirring well.
2. Cook lasagna noodles according to package directions, omitting salt and fat; 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 11x7x1 baking dish coated w/cooking spray. Pour salsa over rolls. Cover and bake at 350 for 25 min. or until thoroughly heated.

Number Of Servings:
Number Of Servings:
Yields 8 servings.

 

 

 

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