*12 pieces of lasagna, uncooked
*1 15 ounce container part skim Ricotta cheese
*2 eggs or egg substitute
*3 tablespoons fresh cilantro, chopped, or 1 tablespoon dried cilantro
*1 cup Monterey Jack cheese
*1 medium onion, chopped
*2 tablespoons fresh cilantro, chopped, or 2 teaspoons dried
*1 tablespoons chili powder
*2 16 ounce cans low sodium stewed tomatoes
*1 4 ounce can chopped green chilies
*2 tablespoons vegetable oil
*1 clove garlic, minced
*1 1/2 teaspoons ground cumin
*1 teaspoon pepper
*1/2 teaspoon oregano
Prepare pasta according to package directions, drain.
In a large skillet, sautÚ onion and minced garlic in oil. Add tomatoes, chilies, cilantro, chili powder, vegetable oil, cumin, pepper, and oregano. Simmer for approximately 15 minutes.
For topping the completed dish:
*Set aside 1 cup of sauce.
*Set aside 1/2 cup Monterey Jack cheese
To prepare filling:
Mix ricotta cheese, beaten eggs and cilantro in a bowl. add remainder to filling and combine well. Cover bottom of 10 x 6 inch or 1 1/2 quart
oblong baking dish with 1/4 of the sauce. Put 1/4 cup cheese mixture on each noodle, and roll. Arrange rolls on top of sauce. Cover with
remaining sauce. Sprinkle with reserved cheese. Cover and bake at 350F for approximately 45 minutes. Remove from oven. Reserve sauce may be
added by each guest. Serves 6.