Southwest Lasagna Rolls

Start with vegetarian chili to make this simple cheesy entree.

[quicklook-recipe prep_time=”20 min” cook_time=”35 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 can (15 ounces) fat-free vegetarian chili
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 can (4 ounces) chopped green chilies

[/ingredients-left]
[ingredients-right]

  • 1 teaspoon taco seasoning
  • 1/4 teaspoon salt
  • 8 lasagna noodles, cooked and drained
  • 1 jar (16 ounces) salsa

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Cover and bake at 350°F for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. [/step-item][/step-list-wrapper]

[nutrition-info calories=”256″ calories_fat=”” fat=”6g” sat_fat=”3g” choles=”23mg” sodium=”645mg” carbs=”35g” sugars=”” protein=”19g” fiber=”8g”]

Diabetic exchanges: 2 starch, 1 lean meat, 1 vegetable
Serving size: 1 roll

[/nutrition-info]


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Originally Published in Reader's Digest