8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterrey Jack cheese
1 (15 ounce) container part-skim ricotta cheese
1 (4.5 ounce) can chopped green chilies, drained (optional)
1/2 teaspoon chili powder (optional)
1/8 teaspoon salt
2 cups drained canned no-salt-added black beans
1 (15.5 ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional) you may use parsley if you wish
black olives (optional) as is corn if you wish!!! The possibilities are endless!Preparation:
Cook lasagna noodles according to package directions, omitting salt and fat; drain well.
Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jellyroll fashion, beginning at narrow ends.
Place lasagna rolls, seam sides down, in an 11- x 7- x 11/2-inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated.
To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.