Mexican Lasagna Roll-Ups
Try this Mexican Lasagna Roll-Ups recipe.
Try this Mexican Lasagna Roll-Ups recipe.
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 8 oz can tomato sauce
- 1/2 cup canned black beans drained and rinsed
- 8 oz 1/3 less fat cream cheese softened to room temperature
- 1/2 cup fat free plain greek yogurt
- 8 uncooked lasagna noodles
- 6 teaspoons chili powder divided
- 2 teaspoons cumin divided
- 1 1/2 teaspoons garlic powder divided
- 1 cup shredded cooked chicken breast
- 1/2 cup corn kernels (fresh or frozen and defrosted)
- 15 oz can crushed fire-roasted tomatoes (if you can only fin don’t fret! you can pour them in a bowl and break them down in a few seconds using an immersion blender like i did or just toss them in a blender or food processor and pulse a few times to smooth them out a bit)
- 2 oz 50% reduced fat sharp cheddar shredded (i used cabot 50% sharp)
- optional: sliced scallions for garnish if desired
- Carbohydrate 18.8165203862314 g
- Cholesterol 17.0340442207416 mg
- Fat 0.915122841444785 g
- Fiber 2.16570584397891 g
- Protein 4.53709696873336 g
- Saturated Fat 0.143354028013605 g
- Serving Size 1 1 lasagna roll-up (103g)
- Sodium 165.227118820049 mg
- Sugar 16.6508145422525 g
- Trans Fat 0.251399701896316 g
- Calories 99 calories
Step-by-step
- Pre-heat the oven to 350 degrees. Set aside a 9x13 baking dish.
- Cook lasagna according to package instructions. Drain and lay out to dry individually on parchment paper.
- While the water is boiling for step one, combine the cream cheese and yogurt in a mixing bowl and stir until well combined.
- Add 3 teaspoons of the chili powder, 1 teaspoon of the cumin, ½ teaspoon of the garlic powder and the 1 teaspoon of onion powder and mix well.
- Mix in the shredded chicken, black beans and corn and stir until combined. Set aside.
- In a separate mixing bowl, combine the crushed fire-roasted tomatoes and tomato sauce with the remaining 3 teaspoons of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, salt and oregano and stir together. Set aside.
- When the noodles are no longer wet and are cooled enough for you to touch them, spoon 1/3 cup of chicken filling from the first mixing bowl onto each noodle and spread evenly down the middle of the noodle.
- Starting with one end, roll each noodle over the filling until it forms a complete roll.
- Spread about ½ cup of the tomato sauce from the second mixing bowl across the bottom of the baking dish from step 1.
- Place each of the 8 lasagna rolls seam-side down on top of the sauce in the dish.
- Spoon the remaining tomato sauce over the top of the lasagna rolls and sprinkle the shredded cheddar over the tops.
- Cover the dish with aluminum foil and bake for 40 minutes until heated through.
Mexican Lasagna Roll-Ups: A Weeknight Wonder
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for recipes that are both flavorful and easy to prepare, and these Mexican Lasagna Roll-Ups are a perfect example. They're a fun twist on a classic, packed with vibrant flavors, and surprisingly simple to assemble.
The beauty of this recipe lies in its adaptability. Feel free to adjust the ingredients to your liking. Don't have fire-roasted tomatoes? Regular canned tomatoes will work just fine. Prefer a spicier kick? Add a pinch of cayenne pepper. Want to add some extra vegetables? Chopped bell peppers or zucchini would be a delicious addition. The possibilities are endless!
The process itself is incredibly straightforward. It involves cooking the lasagna noodles (I always opt for no-boil noodles to save even more time!), preparing a simple chicken and bean filling, and creating a flavorful tomato sauce. Then, it's simply a matter of rolling up the lasagna noodles, layering them in a baking dish, and baking until bubbly and golden brown. The whole process, from start to finish, takes less than an hour, making it a perfect weeknight meal.
One of my favorite aspects of this recipe is the versatility. These roll-ups are fantastic for meal prepping. I often make a double batch on the weekend and store them in the refrigerator for quick and easy lunches or dinners throughout the week. They reheat beautifully and maintain their flavor and texture, making them a convenient and satisfying option for those busy days when time is of the essence.
Beyond the ease and flavor, these Mexican Lasagna Roll-Ups are also a visually appealing dish. The vibrant colors of the filling and sauce create a beautiful presentation that's sure to impress your family and friends. It’s the kind of meal that looks like you spent hours in the kitchen, when in reality, it only took a fraction of the time.
Tips and Tricks for Success:
- Use no-boil lasagna noodles: This significantly reduces the cooking time.
- Prepare the filling and sauce ahead of time: This will make the assembly process even faster.
- Don't overfill the lasagna noodles: This will make them difficult to roll.
- Cover the baking dish with foil: This prevents the roll-ups from drying out.
- Garnish with fresh cilantro or scallions: Adds a pop of freshness and color.
This recipe is a testament to the fact that delicious and satisfying meals don't have to be complicated or time-consuming. With a little planning and some simple ingredients, you can create a truly memorable meal that your family will love. So, next time you're short on time but craving a flavorful dinner, try these Mexican Lasagna Roll-Ups. They're a weeknight winner, guaranteed!
I encourage you to experiment with different variations of this recipe. Try adding different types of cheese, vegetables, or even ground beef instead of chicken. The possibilities are endless! Let me know in the comments what your favorite variations are. Happy cooking!
