Southwest Lasagna Rolls Recipe

5 6 10
Southwest Lasagna Rolls Recipe
Southwest Lasagna Rolls Recipe photo by Taste of Home
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Southwest Lasagna Rolls Recipe

Read Reviews
5 6 10
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
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.
Originally published as Southwest Lasagna Rolls in Light & Tasty April/May 2006, p49

Nutritional Facts

1 each: 259 calories, 6g fat (3g saturated fat), 23mg cholesterol, 648mg sodium, 31g carbohydrate (7g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

  • 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
  1. 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.
  2. Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. Yield: 8 servings.
Originally published as Southwest Lasagna Rolls in Light & Tasty April/May 2006, p49

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Reviews forSouthwest Lasagna Rolls

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PrincessM7 User ID: 6044679 156208
Reviewed Jun. 15, 2011

"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."

MY REVIEW
lurky27 User ID: 1251896 77191
Reviewed May. 11, 2011

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

~ Theresa"

MY REVIEW
erineporter User ID: 5579132 136725
Reviewed Feb. 7, 2011

"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."

MY REVIEW
fionacatmom User ID: 4916287 84776
Reviewed Mar. 14, 2010

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

MY REVIEW
bluebowtye User ID: 119707 77190
Reviewed Feb. 9, 2010

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

MY REVIEW
JMU User ID: 1687266 68236
Reviewed Feb. 17, 2009

"Very good! Someone suggested replacing Ricotta w/soft tofu - lowered calories, more nutrisious and still tasted great! This ones a keeper!"

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