Black Bean Lasagna


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This creative version of lasagne is rolled up in individual noodles and topped with cilantro.

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  • 8 lasagna noodles, uncooked
  • 1 C. shredded reduced-fat Monterey Jack cheese
  • 1 15 oz. container part-skim ricotta cheese
  • 1 4.5 oz. can chopped green chilies, drained
  • 1/2 tsp. chili powder
  • 1/8 tsp. salt
  • 2 C. drained canned no-salt-added black beans
  • Cooking spray
  • 1 15.5 oz. jar no-salt-added salsa
  • Fresh cilantro sprigs (optional)

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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, and beginning at narrow ends. Place lasagna rolls, seam sides down, in an 11x7x1 ½" 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.

Per serving: Calories 295 Fat 7.8g (sat 4.3g) Protein 18.8g Carbohydrate 37.8g Fiber 2.8g Cholesterol 26mg Sodium 387mg Exchanges: 2 Starch, 1 Vegetable, 2 Lean Meat

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