Description
I found this to be a neat way to do lasagna and much easier to serve than trying to cut up pieces of the pasta since each helping is in it's own little roll.
Ingredients
- Whole Wheat Lasagna Noodles
- Mozzarella Cheese
- Ricotta Cheese
- Chili Powder
- Taco Seasoning
- Salt
- Dried Black Beans
- Frozen Spinach
- Tomato Paste
- Tomatoes
- Water
- Onion Flakes
- Garlic
- Oregano
- Rosemary
- Basil
- Sugar
Instructions
- Hydrate and cook beans according to package directions
- Cook lasagna noodles according to package directions
- Drain well
- Rinse noodles with cold water and lay individually on kitchen towels
- While pasta is cooking prepare sauce as follows: combine tomato paste, tomatoes, water, garlic, onion flakes, oregano, rosemary, basil and sugar in a mixing bowl and set aside
- Also while noodles are cooking combine 1 cup of mozzarella cheese, ricotta cheese, chili powder, taco seasoning, spinach and salt
- Add black beans
- Spoon mixture onto lasagna noodles
- Roll up noodles, jellyroll fashion, beginning at narrow ends
- Spray a 13×9-inch baking dish with cooking spray
- Spread 8-12 oz of sauce on the bottom of dish
- Place lasagna rolls, seam sides down in baking dish
- Top with remaining sauce
- Dish can be covered and frozen or refrigerated until ready to use
- If going straight into the oven, bake at 350 degrees f for 30 minutes or until thoroughly heated
- Top with remaining cup of mozzarella cheese and bake 5 more minutes