"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."
Southwest Lasagna Rolls
Southwest Lasagna Rolls
Prep Time
20 min
Cook Time
35 min
Yield
8 servings
Ingredients
- 1 can (15 ounces) vegetarian chili with beans
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1 cup shredded reduced-fat Mexican cheese blend
- 1 can (4 ounces) chopped green chiles
- 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 6 ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-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.
Nutrition 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.
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