Photo of Veggie chilli lasagne roll ups by WW

Veggie chilli lasagne roll ups

Points® value
Total Time
45 min
15 min
30 min
Closing the gap between Italy and Mexico is no mean feat. It’s 6,000 miles, after all. However, we have brought together the flavours from both of these foodie favourites and created delicious chilli lasagne roll-ups.


Olive Oil

1 tablespoon(s)


2 clove(s)


1 large, diced

Peppers, all types

3 medium, diced


300 g, diced

Ground Cumin

1 teaspoon(s), level

Cayenne Pepper

1 teaspoon(s), level


1 teaspoon(s), level, smoked

Oregano, Dried

1 teaspoon(s), level


1 teaspoon(s)

Tinned Tomatoes

1 can(s), large

Kidney Beans, cooked

1 can(s), large, drained, drained

Lasagne sheets, fresh

250 g

Light Mozzarella

2 individual, 2 x 125g, torn

Vegetarian parmesan style hard cheese

35 g


  1. Heat a nonstick pan over a medium heat. Cook the garlic briefly in the olive oil before adding the onion, peppers and mushrooms. Cook together for 8-10 minutes until they have softened and released most of their liquid.
  2. Add the spices, oregano and salt, stir everything together then add the tomatoes and kidney beans. Season to taste, then set aside to cool. Preheat the oven to 200°C/180°C fan/gas mark 6.
  3. Take the fresh lasagna sheets, slice each one in half and lay on a flat surface. Spread the cooled chilli mixture over each sheet and sprinkle with a little of the Italian cheese and mozzarella.
  4. Carefully roll each one up, Lay them snugly in a baking dish and top with any remaining chilli, mozzarella and Italian cheese. Bake int the oven for 30 minutes, until the pasta sheets are tender and the cheese is melted and delicious.