Best Mexican Lasagna Rollups Recipes

MEXICAN LASAGNA ROLL UPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
• Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
• Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
• Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

ENCHILADA LASAGNA ROLL-UPS

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
• Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
• Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
• Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens.

LASAGNA ROLL UPS II

Steps:

• Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
• Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.