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Las Cruces Lasagne Rolls




Source of Recipe


Internet


List of Ingredients




12 pieces of lasagne, uncooked
1 15 ounce container part skim Ricotta cheese
2 eggs or egg substitute
3 tablespoons fresh cilantro, chopped, or 1 tablespoon dried cilantro
1 cup Monterey Jack cheese

Sauce:
1 medium onion, chopped
2 tablespoons fresh cilantro, chopped, or 2 teaspoons dried
1 tablespoons chili powder
2 16 ounce cans low sodium stewed tomatoes
1 4 ounce can chopped green chiles
2 tablespoons vegetable oil
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon oregano

Prepare pasta according to package 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 approximately 15 minutes. Remove from heat. Reserve approximately 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 10 x 6 inch or 1 1/2 quart oblong baking dish with 1/4 of sauce. Spread approximately 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 350F for approximately 45 minutes. Remove from oven. Pass reserved sauce to pour on as desired. Serves 6.



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