Saturday, March 12, 2011

Black Bean Lasagna Rolls

Black Bean Lasagna Rolls
A spicy Southwestern-inspired twist on a classic dish. Lasagna noodles are rolled up with ricotta cheese and black beans, and served with a spooning of salsa.
yield: 8 servings

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
Cooking spray
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!

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.

Bon appetite

Here are some new pictures taken on 03-18-2011 when I made it again,
this time I added in corn!


  1. This looks so good, I'm going to make this asap...thanks for your pics with the recipe. The red, white and green looks so appetizing!...Mary

  2. This recipe sounds delicous. I love black beans and will use this recipe as soon as I can. Thank you for stopping by Brambly and following. Have a wonderful weekend in Massachusetts.


  3. Very welcome Mary. I'm using organic corn this week when I make another batch..think with the black beans it will be a nice addition!

    it's very good. Thanks for stopping by and we'll chat soon! Have a wonderful and peaceful remainder of weekend!