Ingredients
1 can (15 ounces) vegetarian chili with beans1 carton (15 ounces) reduced-fat ricotta cheese1 cup shredded reduced-fat Mexican cheese blend1 can (4 ounces) chopped green chiles1 teaspoon taco seasoning1/4 teaspoon salt8 lasagna noodles, cooked and drained1 jar (16 ounces) salsa
Preparation
In a large bowl, combine the first 6 ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.
