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Vegetarian Mexican Lasagna Rollups

Julie Wunder
Vegetarian Mexican Lasagna Roll Ups are filled with ricotta, taco seaoning, black beans and green chilies. A perfect healthy & meatless weekday dinner.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner, Dinner, Lunch
Cuisine American, Mexican
Servings 10
Calories 245 kcal


  • 1 ½ cups salsa, divided
  • 10 lasagna noodles, cooked to al dente
  • 15 oz low fat ricotta cheese
  • 1 can black beans, rinsed and drained
  • 1 4 4 oz can green chiles
  • 1 cup reduced fat shredded Mexican cheese blend, divided
  • 1 tablespoon Mexican or taco seasoning
  • salt & pepper, to taste
  • extras: lime & cilantro
  • cooking spray


  • 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.


Store the Mexican Lasagna Roll Ups in an airtight container for 3-5 days. They reheat well in the microwave or oven.


Calories: 245kcalCarbohydrates: 33gProtein: 14gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 231mgPotassium: 368mgFiber: 5gSugar: 3gVitamin A: 440IUVitamin C: 2mgCalcium: 276mgIron: 2mg
Keyword Lasanga Roll Ups, Mexican Lasagna Roll Ups, Vegetarian Lasagna Roll Ups
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