How to make it

  • Preheat the oven to 400.
  • Bring water to a boil, add salt, and cook the lasagna sheets to al dente.
  • Heat oil in a skillet and cook the ground beef until no longer pink, remove to a large bowl. Add the onion and garlic cloves to the skillet and cook until softened. Add to the bowl.
  • Also to the bowl add the, beans, ricotta and queso cheese, cumin, paprika, cayenne, and salt and pepper. Mix thoroughly to combine.
  • Lay out the lasagna sheets and add a ¼ cup of the filling to one quarter of the sheet, roll up. Repeat with remaining sheets, there might be filling left over.
  • Spray a baking dish with non-stick cooking spray, and ladle in a little enchilada sauce just to coat the bottom. Place the roll seam side down in the dish; ladle the rest of the sauce over the top. Bake for 35-45 minutes. Serve each person 2 rolls and garnish with cilantro!!

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    I really love the stuff in the recipe!
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