Mexican Lasagna Roll-Ups
Ingredients
The filling
-
8
oz
1/3 less fat cream cheese, softened
-
½
cup
fat free plain Greek yogurt
-
6
teaspoons
chili powder
-
2
teaspoons
cumin
-
1 ½
teaspoons
garlic powder
-
1
teaspoon
onion powder
-
1
cup
shredded cooked chicken breast
-
½
cup
canned black beans, drained and rinsed
-
½
cup
corn kernels, fresh or frozen and defrosted
The sauce
-
15
oz
can crushed fire-roasted tomatoes
-
8
oz
can tomato sauce
-
1
teaspoon
salt
-
2
teaspoons
dried oregano
The noodles and toppings
-
8
uncooked
lasagna noodles
-
2
oz
50% reduced fat sharp cheddar, shredded
-
optional
sliced scallions for garnish
Instructions
- Preheat the oven to 350°F and prepare a 9x13 baking dish.
- Cook the lasagna noodles according to package instructions, then rinse and lay them out to dry.
- In a mixing bowl, combine cream cheese and yogurt, then add 3 teaspoons of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, and onion powder, mixing well.
- Stir in the shredded chicken, black beans, and corn, and set aside.
- In another bowl, mix crushed tomatoes and tomato sauce with the remaining spices and set aside.
- Once the noodles are cool, spread ⅓ cup of the filling on each noodle and roll them up.
- Spread ¾ cup of the sauce on the bottom of the baking dish, place the rolled noodles seam-side down, and top with the remaining sauce and shredded cheddar.
- Cover with foil and bake for 40 minutes until heated through.
Nutrition Facts (estimated)
Servings
8
Calories
271
Total fat
9g
Total carbohydrates
31g
Total protein
17g
Sodium
20mg
Cholesterol
20mg
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