2 cups (8 OZ) shredded, reduced-fat, Montery Jack Cheese (Original Recipe says 4 Oz)
1 (15 ounce) cartons of part-skim ricotta cheese
1 (4.5 Oz) can chopped green Chilies, drained
1 Teaspoon Chili powder (Original- 1/2 TSP)
1/2 Teaspoon salt
10 Lasagna noodles, uncooked (Original-8)
1 can drained, no salt added, black beans (Original- 2 Cups)
1 (15.5 Oz) jar ,no-salt-added, salsa
Fresh Cilantro sprigs optional
Preheat oven to 350 degrees F (175 degrees C).
Combine first 5 ingredients, stiring well.
Cook lasagna noodles according to package directions, omitting salt. Drain 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 lasgna rolls, seam side down, in an 11 x 7 x 1 1/2" baking dish coated with vegetable cooking spray. Pour salsa over rolls. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.
Tortilla chips or mexican rice go well as sides.
Serves roughly 8-10.