Black Bean Lasagna Rolls

• 8 uncooked lasagna noodles
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/2 teaspoon chili powder
• 1/8 teaspoon salt
• 2 cups drained canned no-salt-added black beans
• Cooking spray
• 1 (15 1/2-ounce) jar no-salt-added salsa
• Fresh cilantro sprigs (optional)

1. Preheat oven to 350u0b0.
2. Cook lasagna noodles according to package directions, omitting salt and fat; drain well.
3. Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over 1 side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, beginning at narrow ends.
4. Place lasagna rolls, seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Cover and bake at 350u0b0 for 25 minutes or until thoroughly heated.
5. To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.
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lasagna noodles, cheese, ricotta cheese, green chiles, chili powder, salt, salt, cooking spray, salt, cilantro

Taken from www.myrecipes.com/recipe/black-bean-lasagna-rolls (may not work)