Las Cruces Lasagne Rolls

6 servings

Ingredients:
12 pieces of lasagne, uncooked
15 ounce part skim Ricotta cheese
2 eggs
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 of 16 ounce cans low sodium stewed tomatoes
4 ounce can chopped green chiles
2 tablespoons olive oil
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon oregano


COOK pasta according to the package directions.

Sauce:
SAUTE sauté onion and minced garlic in oil in a large skillet.

MIX tomatoes, chiles and remaining sauce ingredients in the skillet. Simmer for 15 minutes.

SET aside 1 cup of sauce for later.

Filling:
MIX ricotta cheese, beaten eggs and cilantro in a bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and mix well.

COVER bottom of 10 x 6 inch 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.

POUR remaining of the sauce over lasagna.