New Mexican Lasagne Rolls Recipe

ingredients

12 pieces lasagne, uncooked
1 container (15 ounce size) part skim Ricotta cheese
2 eggs or egg substitute
3 tablespoons fresh cilantro, chopped
OR
1 tablespoon dried cilantro
1 cup Monterey jack cheese

Sauce
1 medium onion, chopped
2 tablespoons fresh cilantro, chopped
OR
2 teaspoons dried cilantro
1 tablespoon chili powder
2 cans (16 ounce size) low sodium stewed tomatoes
1 can (4 ounce size) chopped green chilies
2 tablespoons vegetable oil
1 clove garlic, minced
1 1/2 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon oregano

directions

Prepare pasta according to package directions. Drain.

To prepare sauce, in a large skillet, saute onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approximately 15 minutes.

Remove from heat. Reserve approximately 1 cup of sauce to accompany finished dish.

To prepare filling, mix ricotta cheese, beaten eggs and cilantro in bowl.

Reserve half the Monterey Jack cheese, add remainder to filling and combine well.

To assemble, cover bottom of 10 x 6 inch or 1 1/2 quart oblong baking dish with one-fourth of sauce. Spread approximately 1/4 cup cheese filling on each noodle, and roll into a cylinder. Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese.

Cover and bake at 350 degrees F for approximately 45 minutes. Remove from oven. Pass reserved sauce to pour on as desired.

nutrition data

Nutritional data has not been calculated yet.

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