Las Cruces Lasagne Rolls

Serves 6

12 pieces of Lasagne, 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 16-oz. cans 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, sauté 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 10 x 6-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 350° F for approximately 45 minutes. Remove from oven. Pass reserved sauce to pour on as desired.