Best 3 Mexican Lasagna Rollups Recipes

**Introducing Mexican Lasagna Rollups: A Unique and Flavorful Dish that Combines the Best of Mexican and Italian Cuisine**

Explore the tantalizing fusion of Mexican and Italian flavors with Mexican lasagna rollups, a distinctive dish that offers a delightful twist on traditional lasagna. These delectable rollups feature layers of tender tortillas, flavorful ground beef or shredded chicken, a zesty homemade enchilada sauce, a creamy blend of three cheeses, and a crispy topping of shredded Mexican cheese. Embark on a culinary journey with this recipe, which guides you through every step of crafting this mouthwatering dish. For those seeking vegetarian options, discover a delicious alternative featuring grilled zucchini, spinach, and mushrooms as the main filling. Additionally, find inspiration for a creamy Poblano pepper and corn filling, adding a unique twist to the classic lasagna. Elevate your culinary skills with these versatile recipes that cater to different dietary preferences and taste buds.

Let's cook with our recipes!

MEXICAN LASAGNA ROLL UPS

Mexican Lasagna Roll Ups image

This dish is so easy to make, and the kids can even help out. You can make this ahead of time and just pop it in the oven when you're ready! It also freezes well. Don't forget the garlic bread.

Provided by Hawn

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package lasagna noodles
1 pound ground beef
¾ cup water
1 (1 ounce) package hot taco seasoning mix
1 (1 pound) package shredded Mexican cheese blend, or as needed
1 (4 ounce) can sliced black olives
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) jar taco sauce
¼ cup sour cream, or as desired

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.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 61.5 g, Cholesterol 94.9 mg, Fat 34.1 g, Fiber 4.9 g, Protein 31.7 g, SaturatedFat 18.4 g, Sodium 1430.6 mg, Sugar 11.1 g

MEXICAN LASAGNA

Mexican Lasagna image

Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Steps:

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

LASAGNA ROLL UPS II

Lasagna Roll Ups II image

Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!

Provided by GNelson

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 9

Number Of Ingredients 13

Ingredients

1 pound ground beef
¼ white onion, chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
¾ cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g

Tips:

If you don't have a rolling pin, you can use a wine bottle or even a can of soup to roll out the tortillas.
If the tortillas are too dry to roll, you can microwave them for a few seconds to soften them up.
Be careful not to overfill the tortillas, or they will be difficult to roll and may break.
If you are using a store-bought enchilada sauce, be sure to taste it first and adjust the seasonings as needed.
You can also make your own enchilada sauce by blending together tomatoes, chili peppers, and spices.
If you are using a slow cooker, cook the lasagna rollups on low for 4-6 hours or on high for 2-3 hours.
If you are baking the lasagna rollups in the oven, bake them at 350 degrees Fahrenheit for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the lasagna rollups with your favorite toppings, such as sour cream, guacamole, salsa, and shredded lettuce.

Conclusion:

Mexican lasagna rollups are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover tortillas and enchilada sauce, and they can be made ahead of time and reheated later. Whether you are serving them to your family or to your friends, Mexican lasagna rollups are sure to be a hit.