Mexican Lasagna Roll-Ups

Name: Mexican Lasagna Roll-Ups
Yield: 8
Ingredients: 8 uncooked lasagna noodles; 8 oz 1/3 less fat cream cheese, softened to room temperature; 1/2 cup fat free plain Greek yogurt; 6 teaspoons chili powder, divided; 2 teaspoons cumin, divided; 1 1/2 teaspoons garlic powder, divided; 1 teaspoon onion powder; 1 cup shredded cooked chicken breast; 1/2 cup canned black beans, drained and rinsed; 1/2 cup corn kernels (fresh or frozen and defrosted); 15 oz can crushed fire-roasted tomatoes (if you can only find diced fire-roasted tomatoes, don’t fret! You can pour them in a bowl and break them down in a few seconds using an immersion blender like I did or just toss them in a blender or food pro; 8 oz can tomato sauce; 1 teaspoon salt; 2 teaspoons dried oregano; 2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot 50% sharp); Optional: sliced scallions for garnish if desired

Mexican Lasagna Roll-Ups was pinched from <a href="http://www.emilybites.com/2013/07/mexican-lasagna-roll-ups.html" target="_blank">www.emilybites.com.</a>

INGREDIENTS

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8 uncooked lasagna noodles

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8 oz 1/3 less fat cream cheese, softened to room temperature

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1/2 cup fat free plain Greek yogurt

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6 teaspoons chili powder, divided

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2 teaspoons cumin, divided

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1 1/2 teaspoons garlic powder, divided

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1 teaspoon onion powder

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1 cup shredded cooked chicken breast

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1/2 cup canned black beans, drained and rinsed

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1/2 cup corn kernels (fresh or frozen and defrosted)

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15 oz can crushed fire-roasted tomatoes (if you can only find diced fire-roasted tomatoes, don’t fret! You can pour them in a bowl and break them down in a few seconds using an immersion blender like I did or just toss them in a blender or food pro

•

8 oz can tomato sauce

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1 teaspoon salt

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2 teaspoons dried oregano

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2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot 50% sharp)

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Optional: sliced scallions for garnish if desired

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