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