Mexican lasagna rollups are a fun twist on classic lasagna. Mexican flavors spill into this classically Italian dish to get one amazing vegetarian Mexican lasagna.
I’m back in Asheville finally. After a long weekend of being on the road, it is so nice to be home. Today I’ve cooked up something really yummy for you.
Is this lasagna?? Is this Mexican food???
My friends, it is both.
And it is gooooood.
Mexican lasagna rollups is actually one of the first recipes I figured out when I started cooking on my own. These babies have been out of my normal rotation for a few years, but I’m so happy they are back. You might think the lasagna-Mexican combination is a bit strange, but it actually works so well together.
The hardest part of the recipe is boiling the lasagna noodles. The trick to keep them from sticking to each other is using a shallow pan and adding a little oil to the water. Fan your noodles out in the pan like shown. The recipe calls for eight noodles, so I boil mine in two batches. I use tongs to pull the noodles out of the water so I don’t have to restart the water boiling.
I learned this tip from watching Giada on the the Food Network so you know it is legit!
The stuffing is low fat ricotta, black beans, Mexican cheese, a can of green chilies and some Mexican spices.
To make the Mexican lasagna rollups you lay each noodle out flat and line up a little less than 1/2 a cup of the cheese mixture. Leave the end of the noodle free so there is room to start and end the rolling.
You then gently roll up the Mexican lasagna, making sure to not roll it so tight that the cheese oozes out the side.
Finish by placing all of the rolls seem side down in a greased glass pan.
You cook the Mexican lasagna rollups covered with foil until the last ten minutes where you add simple jarred salsa to the top.
The end result is perfectly proportioned vegetarian Mexican lasagna goodness!
Mexican Lasagna Rollups
- 8 lasagna noodles, cooked as described in post
- 15 oz low fat ricotta cheese
- 1 can black beans, rinsed and drained
- 1 cup 2% Mexican cheese
- 1 4 oz can green chiles
- 1 teaspoon Mexican or taco seasoning, your favorite
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar salsa
- garnish: lime and cilantro
- cooking spray
- Preheat the oven to 350 degrees and grease a 13x9 glass pan.
- Cook noodles
- Mix the ricotta, black beans, Mexican cheese, green chilies, Mexican seasoning, salt and pepper in a bowl.
- Spread a little less than 1/2 a cup of the cheese mixture in the center of each noodle, leaving room on the ends for the roll to seal.
- Roll the rollup carefully and place it seam side down the glass pan.
- After finishing all eight rollups, cover the pan with foil.
- Bake for 25 minutes covered.
- Remove the foil and cover the rollups with the salsa. Finish cooking for another 5-10 minutes or until the salsa is warm.
- Serve with cilantro and a lime wedge.
Enjoy! I’m off to start the catch-up process from being out of town.
I hope to see you back tomorrow! I have a treadmill running workout in the cue that really shake up your workout routine.
Who do you watch on TV for cooking tips?
I am kind of obsessed with all of Giada’s shows and the Pioneer Woman. I can’t watch them when I am hungry though or it’s game over!