Salsa & Bean Lasagna Rolls
Pasta meets Southwestern flavors in a delicious way with these filled and rolled lasagna noodles. A savory filling of black beans, three cheeses, green chiles, chili powder and onion is encased in lasagna noodles which are liberally laced with Pace Chunky Salsa, topped with more cheese and baked.
Ingredients
1 can (about 15 ounces) black beans, rinsed and drained
6 ounces cream cheese, softened
0.5 teaspoon chili powder
1 can (4 ounces) chopped green chiles
0.5 cup chopped red onion
3 ounces shredded Monterey Jack cheese(about 3/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
8 ounces (1/2 of a 1 pound package) lasagna noodles, cooked and drained (8 noodles)
2 cups shredded Cheddar cheese(about 8 ounces)
0.5 cup chopped fresh cilantro
6 ounces cream cheese, softened
0.5 teaspoon chili powder
1 can (4 ounces) chopped green chiles
0.5 cup chopped red onion
3 ounces shredded Monterey Jack cheese(about 3/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
8 ounces (1/2 of a 1 pound package) lasagna noodles, cooked and drained (8 noodles)
2 cups shredded Cheddar cheese(about 8 ounces)
0.5 cup chopped fresh cilantro
Instructions
Mash the beans with a fork, in a small bowl until they're smooth.
Stir the cream cheese, chili powder, chiles, onion and Monterey Jack cheese in a medium bowl.
Spread 1/2 cup salsa in a 2-quart shallow baking dish. Spread each noodle with mashed beans and cream cheese mixture. Roll up jelly-roll style and place seam-side down in the baking dish. Top with the remaining salsa and Cheddar cheese. Cover the dish with foil.
Bake at 375°F. for 40 minutes or until it's hot and bubbling. Sprinkle with the cilantro.
Stir the cream cheese, chili powder, chiles, onion and Monterey Jack cheese in a medium bowl.
Spread 1/2 cup salsa in a 2-quart shallow baking dish. Spread each noodle with mashed beans and cream cheese mixture. Roll up jelly-roll style and place seam-side down in the baking dish. Top with the remaining salsa and Cheddar cheese. Cover the dish with foil.
Bake at 375°F. for 40 minutes or until it's hot and bubbling. Sprinkle with the cilantro.
Salsa & Bean Lasagna Rolls
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Pasta meets Southwestern flavors in a delicious way with these filled and rolled lasagna noodles. A savory filling of black beans, three cheeses, green chiles, chili powder and onion is encased in lasagna noodles which are liberally laced with Pace Chunky Salsa, topped with more cheese and baked.
Instructions
Mash the beans with a fork, in a small bowl until they're smooth.Stir the cream cheese, chili powder, chiles, onion and Monterey Jack cheese in a medium bowl.Spread 1/2 cup salsa in a 2-quart shallow baking dish. Spread each noodle with mashed beans and cream cheese mixture. Roll up jelly-roll style and place seam-side down in the baking dish. Top with the remaining salsa and Cheddar cheese. Cover the dish with foil.Bake at 375°F. for 40 minutes or until it's hot and bubbling. Sprinkle with the cilantro.
Ingredients
1 can (about 15 ounces) black beans, rinsed and drained6 ounces cream cheese, softened0.5 teaspoon chili powder1 can (4 ounces) chopped green chiles0.5 cup chopped red onion3 ounces shredded Monterey Jack cheese(about 3/4 cup)1 jar (16 ounces) Pace® Chunky Salsa8 ounces (1/2 of a 1 pound package) lasagna noodles, cooked and drained (8 noodles)2 cups shredded Cheddar cheese(about 8 ounces)0.5 cup chopped fresh cilantro
