Black Bean Lasagna Rolls

Lasagna is my favorite meal.  I could it eat it breakfast, lunch or dinner! There is never a bad time to eat lasagna.  I have made different lasagna recipes many different ways. I really never match up to my mom's version or my dear friend Christy's lasagna, but I have found a few recipes that satisfy me and my dinner guests when served. With this recipe I am going against a most ardent belief.  That is making lasagna healthy! Now before we all gasp in disbelief, I will say that lasagna should NEVER be made with fat-free cheese.  NEVER.  That is just culinary blasphemy!

In this recipe reduced-fat Monterey Jack cheese is used as also part-skim ricotta cheese. And it turned out delicious.  It took me a while to come around to using reduced-fat cheese in lasagna, but after giving it a try and finding that there is still flavor, I am satisfied that every now and then a little reduced-fat cheese will not hurt.  But it should not be used on a regular basis!

This recipe is a vegetarian lasagna. I have many vegetarian friends and for the most part, I eat vegetarian.
After many attempts at making this recipe I have come up with a version that is like.  As always, you can tweak it to fit your tastes.  It is an inexpensive meal to make and one that can be changed up with many different ingredients.

Some of the pics did not turn out well so there are only the finished product,  but the instructions are detailed and are easy.

Ingredients:  8 ounces of uncooked lasagna noodles (I used 100% whole wheat )
                   1 cup of shredded reduced-fat Monterey Jack cheese/and a little extra for topping
                   1 (15-ounce) carton of part-skim ricotta cheese
                   1 (4.5 - ounce) can chopped green chilies, drained
                   1/2 teaspoon chili powder
                   1/2 teaspoon cumin
                   1/8 teaspoon of salt
                   2 cups drained canned black beans (you can buy no-salt or just rinse the regular ones)
                   1 (15 1/2 ounce) jar of no-salt added salsa (or just use the homemade salsa in my
                   previous post)
                   Fresh cilantro (as much to taste)
                   Cooking spray

Preheat oven to 350.

Cook the lasagna noodles according to the directions and under cook by a minute or so.

While the noodles are cooking combine the cheeses, green chilies, chili powder, cumin, cilantro (as much as you like) and salt in a bowl.  Note: I add just a tablespoon of salsa in the mixture.  Also it is best to let the ricotta sit out and come to room temp before this step so it is easier to stir.

Once  noodles are cooked and cool to the touch, lay each noodle out and spread cheese mixture over 1 side of each noodle. Then spoon black beans over the cheese mixture.  Roll up noodle like a jelly-roll.

Place lasagna rolls, seam side down, in an 11 x 7 inch baking dish coated with cooking spray. I lightly coat the lasagna rolls with salsa and some cheese.  Cover will foil and bake for 25 minutes or until thoroughly heated.

Optional: When serving, spoon salsa evenly over rolls and garnish with extra cilantro.

Enjoy!!!