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Southwest Lasagna Rolls Recipe

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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

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8 Servings
Prep: 20 min. Bake: 35 min.

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.

Nutrition 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.

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

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