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Southwest Lasagna Rolls Recipe

Southwest Lasagna Rolls Recipe photo by Taste of Home

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"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."

This recipe is:

Healthy

Diabetic Friendly

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Southwest Lasagna Rolls Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8 Servings

20 35 55

Ingredients

1 can (15 ounces) vegetarian chili with beans
1 carton (15 ounces) reduced-fat ricotta cheese
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chilies
1 teaspoon taco seasoning
1/4 teaspoon salt
8 lasagna noodles, cooked and drained
1 jar (16 ounces) salsa

Directions

In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. Yield: 8 servings.

Nutritional Facts 1 lasagna roll equals 256 calories, 6 g fat (3 g saturated fat), 23 mg cholesterol, 645 mg sodium, 35 g carbohydrate, 8 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

Originally published as Southwest Lasagna Rolls in Light & Tasty April/May 2006, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Southwest Lasagna Rolls

Southwest Lasagna Rolls

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Reviewed on Jun. 15, 2011 by PrincessM7

Tasty, easy and healthy.. three things that are very hard to find in one recipe. I used wheat lasagna and it turned out great. I will definitely be making this again and again.

Reviewed on May. 11, 2011 by lurky27

So good! You don't miss the meat at all! I added a bit extra taco seasoning.

~ Theresa

Reviewed on Feb. 07, 2011 by erineporter

my husband and i really enjoyed these but there are a few things i would change. first, i used all fat free ingredients and secondly i think that a 1/2 cup of filling is way too much. i would use probably half of that next time and would cook a whole box of lasagna noodles and spread out the filling between all the noodles.

Reviewed on Mar. 14, 2010 by fionacatmom

my husband and i really enroyed this recipe, must have the chips to scoop up the extra sauces

Reviewed on Feb. 09, 2010 by bluebowtye

This is a very good meatless main dish. My husband and I really enjoy it.