Mexican Lasagna Rollups

Mexican Lasagna Rollups are perfectly proportioned and fun version of a vegetarian Mexican lasagna.
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Julie Wunder


  • 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


  1. Preheat the oven to 350 degrees and grease a 13x9 glass pan.
  2. Cook noodles
  3. Mix the ricotta, black beans, Mexican cheese, green chilies, Mexican seasoning, salt and pepper in a bowl.
  4. 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.
  5. Roll the rollup carefully and place it seam side down the glass pan.
  6. After finishing all eight rollups, cover the pan with foil.
  7. Bake for 25 minutes covered.
  8. Remove the foil and cover the rollups with the salsa. Finish cooking for another 5-10 minutes or until the salsa is warm.
  9. Serve with cilantro and a lime wedge.

Recipe Notes

This recipe makes eight rollups. My husband and I eat two at a time with no additional sides. So we get 4 servings out of this. Serve it with a salad or additional side for the eight servings.