MEXICAN LASAGNA ROLL UPS
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
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 ROLLUPS
I got a recipe off here for chicken lasagna rollups, and after making it a couple times I thought it would be a lot better Mexican-style! It is AMAZING! Serve with garlic bread and salad.
Provided by Cassy Gartman
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
- Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
- Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
- Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 30.6 g, Cholesterol 61.3 mg, Fat 20.5 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 10.7 g, Sodium 1258.1 mg, Sugar 4.1 g
ENCHILADA LASAGNA ROLL-UPS
Can't decide between lasagna and enchiladas? No problem -- these easy enchilada-inspired roll-ups showcase the best of both worlds. Tender lasagna noodles stand in for corn tortillas and the creamy chicken filling is a snap to make.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
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Servings 5Estimated Reading Time 2 mins
- Bring a large pot of lightly salted water to a rolling boil. Add lasagna noodles. Cook the noodles, uncovered, stirring occasionally until the pasta is cooked through but is still firm to the bite (about 10 minutes). Drain well. Lay the cooked noodles out flat on wax paper while you finish preparing the other ingredients.
- Preheat the oven to 375 degrees F. Grease a 9×13 inch baking dish and spread the salsa evenly over the bottom of the baking dish.
- Place the ground beef in a skillet over medium heat, sprinkle with the taco seasoning and cook and stir the meat while breaking it up into chunks with a spatula as it cooks. Cook until the meat is browned and crumbly (about 10 minutes). Drain any excess fat and place the meat into a large bowl.
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5/5 (1)Total Time 1 hr 5 minsCategory Main DishCalories 324 per serving
- Cook the lasagna noodles according to the package directions (you want them to be al dente). Drain and rinse with cold water. Lay the noodles out flat on a work surface.
- Meanwhile, in a medium bowl, add the ricotta cheese, chipotle pepper, salt, cumin, chili powder, paprika, cayenne, and ½ cup of the pepper jack cheese. Mix until well combined. Add in the beans, corn and green onions and mix again until well combined.
- Spread about ⅓ of the can of crushed tomatoes in the bottom of a 9x13 inch baking dish (tilt the pan back and forth to cover the bottom). Scoop about ⅓ cup of the ricotta mixture onto each of the lasagna noodles and spread it out along the length of the noodle. Roll the noodle up and then place it seam-side down in the prepared pan. Repeat with all of the noodles.
SPICY MEXICAN LASAGNA ROLL UPS RECIPE FROM OLD EL PASO ...
From oldelpaso.com
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MEXICAN LASAGNA ROLL-UPS | COOKING MAMAS
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Cuisine MexicanCategory Entrée
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8-10 minutes. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed or parchment paper while you finish cooking the rest of the noodles.
- Preheat oven to 375 degrees. Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
- Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
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Reviews 20Estimated Reading Time 4 minsServings 4Total Time 1 hr 15 mins
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just short of al dente, about 8 minutes. Drain and lay out on a work surface.
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MEXICAN LASAGNA ROLL-UPS - THE LIFE JOLIE
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CHICKEN ENCHILADA LASAGNA - MEXICAN RECIPES - OLD EL PASO
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Category Bakes
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Ratings 15Calories 269 per servingCategory Main Course
- Bring a large pot of water to boil; throw in a good pinch of salt and add your lasagna noodles. Cook until al dente according to package directions. (After draining, drizzle with a bit of olive oil to prevent sticking and drape them over the colander or lay them flat on a baking sheet.)
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