Tuesday, August 25, 2009

Southwest Lasagna Rolls

1 can (15 ounces) vegetarian chili with beans
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
1 teaspoon taco seasoning
1/4 teaspoon salt
8 lasagna noodles, cooked and drained
1 jar (16 ounces) salsa

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-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. Yield: 8 servings.


Unknown said...

...uh...seems like some of the instructions are missing? Do you just mix everything together and then spread it on or layer somehow? Thanks!

Suzanne said...

One sentence makes all the difference. :) Thanks for pointing that out. I added the first sentence in the directions: "In a large bowl, combine the first six ingredients."

Thanks so much for pointing it out to us!