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| | Low Fat Lasagna Black Bean Roll Ups
12 lasagna noodles
1 cup of frozen chopped onions
2 tablespoons of water
1 tablespoon of frozen apple juice concentrate
2 cloves garlic, minced
2 cups of thinly sliced mushrooms
2 cups of frozen cooked black beans, thawed
1 cup of frozen sliced carrots, chopped
1 teaspoon of chili powder
1 1/2 cups of low fat ricotta cheese
1/4 cup of grated Parmesan cheese
two 14 ounce cans of reduced sodium tomato sauce
1/4 cup of shredded low fat extra sharp Cheddar cheese
Preheat the oven to 350ºF. Coat a 13x9 inch baking dish with non stick cooking spray.
Cook the noodles in a large pot of boiling water according to the package directions. Drain well. Rinse under cold water. Place on a tray in a single layer.
In a 10 inch non stick skillet, combine the onions, water, apple juice concentrate and garlic. Cook, stirring, over medium high heat for 5 minutes or until the onions soften. Add the mushrooms, beans, carrots, chili powder, salt and pepper. Cook, stirring for 4 minutes. Remove from the heat. Mash the beans and vegetables with a fork.
In a blender or food processor, combine the ricotta and parmesan. Process until smooth. Stir into the vegetable mixture.
Spread a generous amount of the vegetable mixture over the length of each noodle, then roll up. Place the rolls, seam side down, in the prepared baking dish. Top with the tomato sauce. Sprinkle with the cheddar. Cover and bake for 25 minutes or until bubbly. Makes 6 servings |
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