Mexican Lasagna Rolls
From asheats 14 years ago
- 60 minutes to make
- Serves 4
This is a fun twist on classic lasagna, the Mexican flavors work really well here, and the ricotta gives the dish a creamy texture. Its okay to leave the beans out if wanted, it doesn't change the dish
Ingredients
- 8 lasagna sheets shopping list
- 1 lb ground beef shopping list
- 1 onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 1 can pinto beans shopping list
- ¼ cup ricotta cheese shopping list
- ½ cup queso fresco cheese shopping list
- 1 tsp cumin shopping list
- 1 tsp paprika shopping list
- 1 tsp cayenne shopping list
- salt and pepper, to taste shopping list
- 1 can enchilada sauce (what size and hotness you prefer) shopping list
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!!
People Who Like This Dish 6
- goblue434 Anniston, AL
- twilightrose Denver/ Nederland♥, CO
- grk Houston, TX
- midgelet Whereabouts, Unknown
- rosiek Waterloo, CA
- davishoneydo Aledo, TX
- asheats BIG BEAR LAKE, CA
- Show up here?Review or Bookmark it! ✔
midgelet
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "