Mexican Lasagna Roll-Ups
These cheesy mexican lasagna roll-ups are a fun spin on the classic dish! Filled with ricotta, black beans, corn and spices, they’re great for company or a regular dinner!
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
That’s cheesy, comforting goodness in a pan right there.
And now that it’s fall and the weather is starting to get a little cooler, I’ve been craving comfort food more and more. Although we have had weird spurts of heat – it was 90 degrees here this past weekend (!!).
But that’s beside the point, since we’re here to talk about lasagna and really I’ll eat a plate of it any time of the year.
I’ve seen recipes for lasagna rolls-ups on so many blogs and quite frankly have fallen in love with them.
Can we talk about how easy it is to scoop them out of the pan? I tend to make a gigantic mess with regular lasagna so these are perfect for me.
I’ve been playing around with different flavors, since they are so fun to customize. We love mexican in our house and this version has been our favorite variation so far.
The filling is primarily ricotta cheese, packed full of mexican flavors – beans, corn, chipotle, green onions. The list goes on. And then a good helping of pepper jack and cilantro to finish things off.
Additional Baked Pasta Recipes You Might Enjoy!
- Sweet Potato, Black Bean and Kale Lasagna
- Root Vegetable Lasagna
- Pumpkin and Goat Cheese Lasagna
- Sweet Potato and Kale Stuffed Shells
- Kale and Eggplant Baked Ziti
- Balsamic Roasted Vegetable Baked Ziti
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 12 uncooked lasagna noodles (I use whole-wheat)
- 1 (15 ounce) container ricotta cheese
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- dash of cayenne pepper, or to taste
- 2 cups shredded pepper jack or cheddar cheese, divided
- 1 (15 ounce) can black beans, drained and rinsed
- ¾ cup fresh or frozen corn kernels
- 4 medium green onions, thinly sliced
- 1 (28 ounce) can crushed tomatoes
- ⅓ cup fresh cilantro, chopped
- hot sauce, for serving
- Preheat the oven to 375ºF.
- Cook the lasagna noodles according to the package directions (you want them to be al dente). Drain and rinse with cold water. Lay the noodles out flat on a work surface.
- Meanwhile, in a medium bowl, add the ricotta cheese, chipotle pepper, salt, cumin, chili powder, paprika, cayenne, and ½ cup of the pepper jack cheese. Mix until well combined. Add in the beans, corn and green onions and mix again until well combined.
- Spread about ⅓ of the can of crushed tomatoes in the bottom of a 9x13 inch baking dish (tilt the pan back and forth to cover the bottom). Scoop about ⅓ cup of the ricotta mixture onto each of the lasagna noodles and spread it out along the length of the noodle. Roll the noodle up and then place it seam-side down in the prepared pan. Repeat with all of the noodles.
- Pour the remaining crushed tomatoes evenly over the rolls. Top with the remaining 1 ½ cups pepper jack cheese. Cover the pan loosely with aluminum foil.
- Bake for 20 minutes. Remove the foil and then bake for about 10 more minutes, until the cheese is bubbly on top.
- Remove from the oven and sprinkle with the cilantro. Let cool for about 5 to 10 minutes before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 324 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 32mg Sodium: 504mg Carbohydrates: 38g Fiber: 4g Sugar: 2g Protein: 17g