Southwest Lasagna Rolls

Another different style recipe that crosses Mexican food with Italian. On the scale of 1-10, I would rate it about a seven. It had a good Mexican taste that blended well with the ricotta cheese and the lasagna noodles. Noah, however, ruined it when he said it looked like cat throw up, which after he said it, the mix between the noodles does kind of show resemblance. He did eventually eat it and liked it once he tried it.

Cost: About $10.50 ($1.31 per serving) - Chili Man Black Bean Vegetarian Chili 15 oz ($1.55), Schnucks Part Skim Ricotta Cheese 15 oz ($2.19), Schnucks Shredded Mexican Cheese 8 oz ($1.89), Schnucks Mild Diced Green Chilies 4 oz ($0.69), Schnucks Taco Seasoning Mix ($0.43), Taco Bell Thick n Chunky Salsa 16 oz ($2.19), Kroger Lasagna Noodles ($1.59).

Prep: 20 minutes

Bake: 35 minutes

Yield: 8 servings

• 1 can (15 oz) fat-free vegetarian chili
• 1 carton (15 oz) part skim ricotta cheese
• 1 cup (4 oz) shredded Mexican cheese
• 1 can (4 oz) chopped green chilies
• 1 teaspoon taco seasoning
• 1/4 teaspoon salt
• 8 lasagna noodles, cooked and drained
• 1 jar (16 oz) salsa

1. In a large bowl, combine the chili, cheeses, chilies, taco seasoning and salt. Spread about 1/2 cup on each noodle; carefully roll up.
2. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
3. Cover and bake at 350 for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.

Nutrition: (1 lasagna roll) 257 calories, 7.0 g fat, 3.8 g saturated fat, 23.3 mg cholesterol, 742.2 mg sodium, 34.6 g carbohydrate, 3.6 g fiber, 6.3 g sugars, 14.0 g protein.