Mexican Lasagna Roll Ups Recipes

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.

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.

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa., In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. , Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through. , Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

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.