Mexican Lasagna Rolls
Muy Caliente!
Get your heat on! 7:) Caliente! Picante! Spicy & Hot! Do you like lasagna, like I like lasagna? Do you like spicy mexican dishes, like I like spicy mexican dishes? :-bd Well if you do, this little dish will prove to be fun, spicy, filling and maybe even a little confusing! You know why? What drink does a person serve with these rolled up goodies? I know! While preparing the Mexican Lasagna Rolls, sip a little wine. When serving the Mexican Lasagna Rolls, pour up some Cadillac Margaritas! Now that's what you can call MexItalia. :))
Lasagne (a.k.a. lasagna - singular) originated in Italy and many different ingredients can go into making a dish of lasagna. Follow this little link to learn a few tidbits of info on one of the most popular pasta dishes served today: Lasagne Tidbits!
So, what are we waiting for? Get your heat on with some Mexican Lasagna Rolls and whatever sides work best for you. I chose Spanish Rice, made with Rotel Tomatoes & Green Chiles and Spicy Pinto Beans.
Let's Try It!
Ingredients: (Makes 6 Rolls)
- 6 lasagna noodles
- 1/2 lb. lean ground beef (I use 96/4.)
- 1/2 c. fat free ricotta cheese
- 1 10 oz. can Red Chile Colorado or Enchilada sauce
- 1 7 oz. can Salsa Ranchera
- 1 packet of your favorite Taco Seasoning Mix
- 1 c. shredded Mexican Cheese blend
- 1/2 c. cilantro, chopped + 1/2 c. for garnish (optional)
Preparation:
1. Preheat oven to 375° .
2. Add lasagna noodles to a large pot of boiling, salted water. Cook about 8 minutes or to 'al dente' (which means firm, but not hard).
3. Drain noodles and lay flat on a work surface.
4. While waiting on the noodles, cook the ground beef and the Taco Seasoning Mix (per package directions), breaking up the beef as it cooks, until browned.
5. Add ricotta cheese to beef mixture, stirring to combine.
6. Stir in the 1/2 cup chopped cilantro.
7. Pour the can of chile colorado/enchilada sauce evenly over the bottom of a 8 or 9 inch baking dish.
8. Pack your rolls by spreading even amounts of the meat mixture down the center of each lasagna noodle.
9. Carefully roll up each noodle & place seam side down on top of the chile colorado/enchilada sauce.
10. Pour the Salsa Ranchera over the top of the lasagna rolls, cover the dish with foil or lid and cook in the oven for approximately 40 minutes (ovens vary...)
11. Carefully remove the foil/lid and sprinkle the shredded cheese on top of the rolls. Cook, uncovered, about 10 minutes or until the cheese is melted.
12. Remove from the oven, garnish with the remaining chopped cilantro and serve!
Now you've got Your Heat On! Don't forget your favorite sides or maybe just a fresh tossed salad to cool things down a bit. Until next time, ENJOY! 
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