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Las Cruces Lasagne Rolls




Source of Recipe


Internet


List of Ingredients




12 pieces of lasagne noodles, uncooked
1 (15-oz.) container part skim Ricotta cheese
2 eggs or egg substitute
3 tbsp. fresh cilantro, chopped, OR 1 tbsp. dried cilantro
1 cup Monterey Jack cheese

Sauce:
1 medium onion, chopped
2 tbsp. fresh cilantro, chopped, OR 2 tsp. dried
1 tbsp. chili powder
2 (16-oz.) cans low sodium stewed tomatoes
1 (4-oz.) can chopped green chiles
2 tbsp. vegetable oil
1 clove garlic, minced
1 1/2 tsp. ground cumin
1 tsp. pepper
1/2 tsp. oregano

Recipe



Prepare pasta according to pkg. directions, drain.

To prepare sauce:

In a large skillet, sauté onion and minced garlic in oil. Add tomatoes, chiles and remaining sauce ingredients. Simmer slowly for approx. 15 minutes. Remove from heat. Reserve approx. 1 cup of sauce to accompany finished dish.

To prepare filling:

Mix ricotta cheese, beaten eggs and cilantro in bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and combine well.

To assemble:

Cover bottom of 10x6-in. or 1 1/2 qt. oblong baking dish with 1/4 of sauce. Spread approx. 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 350ºF. for approx. 45 minutes. Remove from oven.

Pass reserved sauce to pour on as desired.

Serves 6.