Recipe: Las Cruces Lasagna Rolls (using ricotta)

Las Cruces Lasagna Rolls

12 lasagna noodles, uncooked
1 (15-oz.) container part-skim Ricotta cheese
2 eggs or egg substitute
3 tbsp. fresh cilantro, chopped, or 1 tbsp. dried cilantro
1 cup Monterey Jack cheese
SAUCE:
1 medium onion, chopped
2 tbsp. fresh cilantro, chopped, or 2 tsp. dried
1 tbsp. chili powder
2 cans (16-oz. each) low-sodium stewed tomatoes
1 (4-oz.) can chopped green chiles
2 tbsp. vegetable oil
1 clove garlic, minced
1 1/2 tsp. ground cumin
1 tsp. pepper
1/2 tsp. oregano

Prepare pasta according to package directions, drain.

To prepare sauce, in a large skillet, saute 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 10x6-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.

Servings: 6
Source: National Pasta Association