Lasagna Rolls With Black Beans And Spinach

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 12 whole wheat lasagna noodles
• 2 cups shredded mozzarella cheese, divided
• 1 (15 ounce) container ricotta cheese
• 1/2 teaspoon chili powder
• 1 1/2 tablespoons taco seasoning
• 1/8 teaspoon salt
• 3/4 cup dried black beans
• 1 (10 ounce) package frozen spinach, thawed and well drained
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can tomatoes, diced
• 1 cup water
• 1/2 tablespoon onion flakes
• 1 teaspoon garlic, minced
• 1/4 teaspoon oregano
• 1/2 teaspoon rosemary
• 1 teaspoon basil
• 1 teaspoon sugar

Recipe

• 1 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).
• 2 cook lasagna noodles according to package directions; drain well. rinse noodles with cold water and lay individually on kitchen towels.
• 3 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.
• 4 also while noodles are cooking combine 1 cup of mozzarella cheese, ricotta cheese, chili powder, taco seasoning, spinach and salt. add black beans.
• 5 spoon mixture lasagna noodles. roll up noodles, jellyroll fashion, beginning at narrow ends.
• 6 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.
• 7 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.).