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Ingredients:

1 (15-ounce) can vegetarian chili with beans
1 (15-ounce) carton reduced-fat ricotta cheese
1 cup shredded reduced fat Mexican cheese blendv 1 can chopped green chili
1 teaspoon taco seasoning mix
1/4 teaspoon salt
8 lasagna noodles, cooked and drained
1 jar salsa

In a large bowl, combine the first six ingredients. Spread about 1/2 cup on each noodle; carefully roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.

Cover and bake at 350° for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through. Yield: 8 servings.

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