Lasagna Rolls With Black Beans and Spinach

Recipe by Smockmock
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Hydrate and cook beans according to package directions (You can also use a 15 oz can of black beans if you like in place of the dry).
  • Cook lasagna noodles according to package directions; drain well. Rinse noodles with cold water and lay individually on kitchen towels.
  • While pasta is cooking prepare Sauce as follows: combine tomato paste, tomatoes,water, garlic, onion flakes, oregano, rosemary, basil and sugar in a mixing bowl and set aside.
  • Also while noodles are cooking combine 1 cup of mozzarella cheese, ricotta cheese, chili powder, taco seasoning, spinach and salt. Add black beans.
  • Spoon mixture onto lasagna noodles. Roll up noodles, jellyroll fashion, beginning at narrow ends.
  • Spray a 13x9-inch baking dish with cooking spray. Spread 8-12 oz of sauce on the bottom of dish. Place lasagna rolls , seam sides down in baking dish. Top with remaining sauce. Dish can be covered and frozen or refrigerated until ready to use.
  • If going straight into the oven, bake at 350 degrees F for 30 minutes or until thoroughly heated. Top with remaining cup of mozzarella cheese and bake 5 more minutes. (To serve from frozen state, cover and cook one hour.).
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