Black Bean Lasagna Rolls

Black Bean Lasagna Rolls Photo: Oxmoor House


  • 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)


Preheat oven to 350°.

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 1 side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jelly-roll fashion, beginning at narrow ends.

Place lasagna rolls, seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes or until thoroughly heated.

To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.

  • Yield: 8 servings (serving size: 1 roll)

Nutritional Information

Calories per serving: 295
Caloriesfromfat per serving: 0.0%
Fat per serving: 7.8g
Saturated fat per serving: 4.3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 18.8g
Carbohydrate per serving: 37.8g
Fiber per serving: 2.8g
Cholesterol per serving: 26mg
Iron per serving: 0.0mg
Sodium per serving: 387mg
Calcium per serving: 0.0mg

Good to Know

Unlike other lasagnas, this black bean-filled lasagna is a great source of fiber. While it calls for cheese, the beans are a good way to stuff lasagna and use less cheese for a healthier dish.
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