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Jul 10
20

Mexican Lasagna Roll-Ups

As I’m sure you all can guess by how often I post about them, Mexican and Italian are two of my favorite cuisines. I’m always looking for ways to combine them and Mexican lasagna has been on my “to do” list for quite a while. It got me thinking about the Lasagna Rolls I made back when my blog was still new and after remembering how fun it was to have your own personal rolled up lasagna, these were inevitable. I really wanted a creamy filling and tomato-based sauce to mimic traditional lasagna, but with Mexican flavors and ingredients for a fun twist. These turned out perfect! The beans and chicken make them hearty enough to satisfy and the sweet bites of corn and spiciness from the chili powder in the sauce is a great flavor combination. You could also easily make these vegetarian by leaving out the chicken and doubling the corn and beans or adding other vegetables if desired. 

These turn out pretty enough to impress company (I love the “ruffled” look the rolls get on the sides) and they’re so tasty you’re sure to get compliments. Plus, for only 271 calories or 7 Weight Watchers Points, you can indulge in all the flavors you crave and still have room in your calorie budget for dessert!

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Mexican Lasagna Roll-Ups

Yield: 8 lasagna roll-ups

Ingredients:

  • 8 uncooked lasagna noodles
  • 8 oz 1/3 less fat cream cheese, softened to room temperature
  • ½ cup fat free plain Greek yogurt
  • 6 teaspoons chili powder, divided
  • 2 teaspoons cumin, divided
  • 1 ½ teaspoons garlic powder, divided
  • 1 teaspoon onion powder
  • 1 cup shredded cooked chicken breast
  • ½ cup canned black beans, drained and rinsed
  • ½ cup corn kernels (fresh or frozen and defrosted)
  • 15 oz can crushed fire-roasted tomatoes (if you can only find diced fire-roasted tomatoes, 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)
  • 8 oz can tomato sauce
  • 1 teaspoon salt
  • 2 teaspoons dried oregano
  • 2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot 50% sharp)
  • Optional: sliced scallions for garnish if desired

Directions:

  1. Pre-heat the oven to 350 degrees. Set aside a 9x13 baking dish.
  2. Cook lasagna according to package instructions. Drain and lay out to dry individually on parchment paper.
  3. 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.
  4. In a separate mixing bowl, combine the crushed fire-roasted tomatoes and tomato sauce with the remaining 3 teaspoons of chili powder, teaspoon of cumin, teaspoon of garlic powder, salt and oregano and stir together. Set aside.
  5. 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.
  6. Spread about ¾ 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.

Weight Watchers Points Plus:
7 per sandwich (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
271 calories, 31 g carbs, 9 g fat, 17 g protein, 4 g fiber (from myfitnesspal.com)

An Emily Bites Original

   

20 Responses to “Mexican Lasagna Roll-Ups”

  1. #
    1
    Miranda Perkins — July 10, 2013 @ 2:44 am

    Can’t wait to try these! Been looking forward to your next post and these look SO good!!

    • Mirranda Haan replied: — July 16th, 2013 @ 10:56 pm

      Mirranda agrees with Miranda! They look great!

  2. #
    2
    Candace Karu — July 10, 2013 @ 11:38 am

    Holy moly…those look amazing. Can’t wait to share them with our Cabot Facebook friends!

  3. #
    3
    Laura — July 10, 2013 @ 12:25 pm

    Do you think these would be ok frozen before baking? I’m going to give freezer meals a try, but would love to use some of your recipes.

  4. #
    4
    Kim — July 10, 2013 @ 1:00 pm

    Wow! These look amazing! Can’t wait to try them….Thanks Emily!!

  5. #
    5
    yung@foodyoo.com — July 10, 2013 @ 4:49 pm

    Wow…this looks beautiful. I am thinking to make lasagna for long time. I think this is the time and I love this. :)

  6. #
    6
    Elizabeth Cwiakala — July 10, 2013 @ 7:45 pm

    I am in the process of making these right now. I used 93% fat free ground beef instead of chicken though and added taco seasoning to that when it cooked. So far everything looks really good and the inside mixture tastes yummy. Just waiting till it gets closer to dinner to finish it off in the oven.

  7. #
    7
    Gilly — July 11, 2013 @ 8:37 am

    These are in the oven right now! I found that I had more than 1/3 cup for each rollup. I added a little more and they are PACKED! Your lasagna noodles look wider than mine. Probably just a camera angle. Can’t wait to taste them, the filling was delicious raw!

  8. #
    8
    MJH — July 15, 2013 @ 10:02 pm

    Made these last night – they were a hit! Nobody is complaining about having them again tonight as left overs.

    I do think you could freeze these and heat later.

    Thanks for the recipe, this is wonderful.

  9. #
    9
    Anonymous — July 17, 2013 @ 11:33 am

    This looks yummy must try it.

  10. #
    10
    debi tisdale — July 23, 2013 @ 11:59 pm

    I made this dish and it was delish! I added a large can spaghetti sauce to the sauce because we like it saucy, LOL!

  11. #
    11
    Team Lawter — August 27, 2013 @ 2:29 am

    I made this for 3 grown men and it was gone in less than 10 minutes! Delicious! Thank you!

  12. #
    12
    Brittany Lynn — September 3, 2013 @ 3:46 pm

    I made these last week and they were delicious. I froze some of them and re-heated them when my brother was over and they were still a big hit!

  13. #
    13
    Ellen — October 17, 2013 @ 5:15 pm

    Made these last night. So good!! Shocked at how low-cal they are because they certainly don’t taste that way! I used diced fire-roasted tomatoes instead of the crushed (couldn’t find a small enough can) and it turned out great with the chucks of tomatoes.

  14. #
    14
    BlairKreiger — February 18, 2014 @ 2:05 am

    This was a huge hit in our house! A little time consuming to make, but worth it! They look amazing too, would be great for a dinner party!

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