Vegetarian Mexican Lasagna Roll Ups are filled with ricotta, taco seaoning, black beans and green chilies. A perfect healthy & meatless weekday dinner.
Preheat the oven to 350 degrees and spray a 9x13 pan with cooking spray. Put ½ cup of salsa in the bottom of the pan.
Mix the ricotta, black beans, half of the Mexican cheese, green chilies, Mexican seasoning in a bowl. Generously salt and pepper to taste.
Lay out the noodles flat and spread a little less than ⅓ cup of the cheese mixture in the center of each noodle, leaving room on the ends for the roll to seal.
Carefully roll up each lasagna noodle.
Put the vegetarian lasagna roll ups in the pan over the salsa. Top with the remaining salsa and the cheese. Cover with foil.
Bake for 35 minutes total. Remove the foil in the last 10 minutes of baking to brown the cheese.
Serve with cilantro and a lime wedge.
Notes
Store the Mexican Lasagna Roll Ups in an airtight container for 3-5 days. They reheat well in the microwave or oven.