Hmm…should we have Italian or Mexican for dinner? If you can’t decide, have both!

This might be my favorite recipe that I’ve ever created. I love Mexican food in all forms, but these Mexican lasagna rolls knocked my socks off the very first time I made them.

This is a vegetarian recipe, but you could easily add meat to these lasagna rolls. Simply brown some ground beef, turkey, or chicken in a skillet before step 3 in the instructions below. You could even use shredded chicken if you’ve got some leftover in the fridge or have a rotisserie chicken waiting to be enjoyed. If you are adding meat and want to keep the black beans, I would scale down to half a can of black beans so your rolls aren’t overstuffed.

Ingredients

• 9 lasagna noodles
• 4 oz cream cheese (half of a bar), cut into smaller squares
• 1 15-oz can of black beans, drained and rinsed
• 1 10-oz jar of Rotel (or one 14 oz can of diced tomatoes, drained, and one 4 oz can of diced green chiles)
• 1 tablespoon taco seasoning (I use Low FODMAP Paleo Powder All Purpose Seasoning)
• 2 packed cups chopped veggies (I used kale – about one bunch)
• 2 tablespoons plain Greek yogurt (or another ounce of cream cheese) (optional)
• 1 16-oz jar salsa (FODY foods mild salsa is low FODMAP)
• 4-8 oz shredded cheddar cheese (depending on how much cheese you want on top)
• Diced green onions (optional)

Instructions

1. Cook your 9 lasagna noodles according to package directions. Lay them flat on a cutting board or parchment paper to dry completely.

2. Preheat the oven to 350 degrees. Spread a quarter cup of salsa on the bottom of a 9×13 baking dish and set aside.

3. To make the filling, dump the black beans, Rotel, cream cheese, and one tablespoon of seasoning in a large skillet. Stir on medium heat for a few minutes until the cream cheese melts and gets a little bubbly. If the mixture gets really dry, add 1-2 tablespoons of plain Greek yogurt or another ounce of cream cheese to moisten it.

4. This step is optional, but I highly recommend for texture: with a potato masher or wooden spoon, mash the beans slightly while they are simmering in the pan. Continue to stir everything together.

5. Stir the greens in on medium heat for 1-2 minutes or until wilted. You may need to cook a bit longer for other vegetables, like mushrooms, peppers, or zucchini.

6. Once the filling cools, spread 1/3 scoop of it along each lasagna noodle. Roll the noodle up and place seam side down in the baking dish.

7. Cover the rolls with the remaining salsa. Sprinkle each roll with desired amount of cheese. I recommend starting with about 1 tablespoon each roll then adding from there if you are crazy for cheese, like me!

8. Cover your dish with foil and place in the oven. Bake for 30-40 minutes at 350 degrees, or until cheese melts to your liking. Garnish with chopped green onions, if desired.

Notes for Low FODMAP Friends

If you are following a low FODMAP diet, you can certainly swap some ingredients to make this more gut friendly:

• Use ground turkey, beef, or chicken instead of black beans
• Use gluten-free lasagna noodles
• Use lactose-free cream cheese and yogurt
• Make sure to use a salsa that is onion and garlic free (FODY is my favorite, as I note above!)
• Be very careful to use a low FODMAP seasoning blend – many taco seasoning blends use onion and garlic powder, so read ingredients carefully
• Only use the green part of green onions. The white parts are high FODMAP

I am really proud of this recipe and hope that you will give it a try! Enjoy!