Ingredients:
12 whole wheat lasagna noodles
2 cups shredded monterey jack-style soy cheese (Veggie Shreds) or 2 cups mozzarella cheese, divided ( Veggie Shreds)
1 (15 ounce) containers silken tofu
1/2 teaspoon chili powder
1 1/2 tablespoons taco seasoning
1/8 teaspoon salt
1/3 cup fresh cilantro, chopped
2 (15 ounce) cans black beans, drained
1 (24 ounce) jars salsa, divided
fresh cilantro stems ( for decoration)
Directions:
Cook lasagna noodles according to package directions; drain well. Rinse with cold water and lay individually on kitchen towels.
While noodles are cooking, combine 1 cup of soy cheese, tofu, chili powder, taco seasoning, salt and chopped cilantro. Add black beans.
Spoon mixture onto lasagna noodles. Roll up noodles, jellyroll fashion, beginning at narrow ends.
Spray a 13×9-inch baking dish with cooking spray. Spread 8 ounces of salsa on the bottom. Place lasagna rolls, seam sides down, in baking dish. Top with 16 ounces of salsa. Dish can be covered and frozen or refrigerated until ready to use.
If going straight into the oven, bake at 350 degrees for 30 minutes or until thoroughly heated. Top with remaining 1 cup of soy cheese and bake 5 more minutes. (To serve from a frozen state, cover and cook one hour.)
To serve, garnish with cilantro sprigs, if desired.
Servings: Serve
Time preparation: 25 min.
Time total: 60 min.