Southwest Lasagna Rolls

Roll up the filling in the noodle rather than layering in this lasagna version. Lighter cheeses and fat-free chili make this a lower-fat dish.

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Ingredients:

• 8 lasagna noodles, uncooked
• 1 cup shredded reduced-fat Monterey Jack cheese
• 1 (15 oz) container fat-free ricotta cheese
• 1 (4.5 ounce) can chopped mild green chiles
• 1/4 teaspoon salt
• 1 teaspoon taco seasoning
• 1 can fat-free vegetarian chili
• 1 (15 ounce) jar mild or medium salsa

Method

Preheat oven to 350 degrees; lightly coat an 11 x 7-inch baking pan with non-stick cooking spray. Cook lasagna noodles according to package directions, omitting fat and salt. Drain and set aside. In a medium bowl mix remaining ingredients except salsa. Lay out noodles and spoon filling on one side of each noodle and roll up. Place seam side down in baking pan, cover and bake for 25 minutes. Uncover and top with salsa and bake an additional 10 minutes until heated through.

Notes: We love this south of the border version of lasagna. You can make it spicier or milder to your taste by using more or less chilies, hotter or milder salsa. We like it with a salad and some baked tortilla chips and extra salsa.

Number of servings: 4

Submitted By: Katisha1579039
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