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{This post is sponsored by Old El Paso! I used their Red Enchilada Sauce to make these EASY Lasagna Roll Ups that I know you guys will LOVE – Bring on Sunday Night Dinner!}
I have a huge soft spot for lasagna.
Especially during these colder months… and especially during the holidays! Something about lasagna just makes people happy. Maybe it’s the slow cooked meat sauce, the carb filled pasta or all the cheese?!?
Okay, so it’s probably all three!!
With all the snow that fell on Friday and these frigid cold temps at night, I just couldn’t help it, I had to make Lasagna!
But as much as I love my classic lasagna recipe, sometimes I need something a little quicker. And now and then a delicious variation is always well received! Enter these Mexican Lasagna Roll Ups. They are easy, cheesy and a huge crowd pleaser! Or well, at least my family really enjoys them. I actually heard from certain sources that my pasta hating brother Trevor even took the leftovers home with him. Whoa!
And he never likes the food I make…unless it’s ground beef tacos…picky much? YUP.
Man, I think I need new taste testers besides my brothers.
Point is, he was really into these Spicy Mexican Lasagna Roll Ups – cool!
They actually got good reviews all around, even from the pickiest of the picky. And as I said last week, good reviews all around have been hard to come by lately. Hoping I can change that soon though, cause man last week was brutal! Starting this week off on a good note though! 🙂
OKAY, so here’s the deal.
Like I said, I made this recipe SIMPLE. Life is crazy for all of us right now. And with the holidays coming up… well I’m trying my hardest to bring you guys a slew of simpler recipes. Hey, I said I was trying, it’s harder than you’d think, I swear!
But today I killed it, with a little help from my friends over at Old El Paso! I used their red enchilada sauce to make this Mexican Lasagna that’s not only quick to prepare, but is also DELICIOUS! And…because there is so much flavor in that sauce, I didn’t need to slow cook a meat sauce all day long. Not that I am opposed to that, I simply just did not have time. Sometimes you need quick… I know you get that!
Plus, that is not just regular old ground beef stuffed inside these cute rolls. Nope, it’s spicy Mexican chorizo. YESS! <–this stuff is the best. The BEST!
Serious question before I leave you? Is that cheese pull killing you or what?!?!
Spicy Mexican Lasagna Roll Ups.
Servings: 6 Servings
Calories Per Serving: 943 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground chorizo
- 1 ounce can crushed tomatoes 28
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 1/2 cup whole milk
- pinch of salt + pepper to taste
- 1 pound lasagna noodles
- 6 ounces cream cheese softened
- 2 ounce cans Old El Paso Red Enchilada Sauce 10
- 6 ounces fontina cheese shredded
- 4 ounces sharp white cheddar cheese shredded
- 1 bunch fresh oregano
- 2 tablespoons olive oil
Instructions
- In a large, high-sided skillet, brown the chorizo all over, breaking up the meat as it cooks. Once the chorizo is browned all over, add the tomatoes, cumin, smoked paprika and chipotle chili powder stirring to combine. Slowly pour in the milk and bring the sauce to a bubble. Reduce the heat and simmer 15-20 minutes or until the sauce has thickened.
- Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.
- Preheat the oven to 375 degrees F.
- Pour one can of enchilada sauce in the bottom of a lasagna pan or a 9x13 inch baking dish.
- Lay the lasagna sheets flat on a clean surface and spread each with cream cheese. Once the chorizo sauce has thickened, spoon a little sauce onto each lasagna sheet and then roll it up into a cute little pasta roll. Place the pasta in the baking dish with the enchilada sauce and repeat with the remaining lasagna sheets + filling. Spoon any extra filling over the pasta and then pour the remaining can of enchilada sauce over the lasagna rolls. Sprinkle the cheese over the rolls. Cover the dish and place on a large cookie sheet with sides. Bake covered, for 30 minutes. Remove the foil and bake another 15 minutes or until the cheese is golden and browned.
- Meanwhile, heat the olive oil in a skillet, once hot add the oregano leaves and fry the leaves 30 seconds. Drain on paper towels.
- Garnish the lasagna rolls with the fried oregano. EAT!
Notes
*If you do not like chorizo, feel free to swap equal amounts ground beef, chicken or turkey. I personally love the flavor the chorizo adds. *To spice this up even more, add 1 (4 ounce) can Old El Paso diced green chilies. *Try making this with Old El Paso Flour tortillas. Just use the tortillas in place of the lasagna noodles and make a casserole, laying the tortillas with the chorizo filling + enchilada sauce.
Go ahead – enjoy one of the best things to do on a Sunday – FEAST!
How would you suggest making this for the next day? Have a potluck and would love to do as much as I can the night before. I also was planning on using no bake GF lasagna sheets.
Any help is appreciated. Thank you!!
Hi Breanna,
I would make just up until baking and then keep covered in the fridge until you are ready to bake:) I hope this helps, let me know if you have any other questions! xT
Made this with beef instead of chorizo, and added a lot more seasoning, plus some fresh cilantro on top. It was delicious 🙂
Hey Eliana,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
This was so delicious. I should have expected that “no boil” noodles would not be effective in rolling, so I has a last minute adjustment to boil them to make the rollable. My fault….sigh. I was low on cream cheese (it was veggie) but had ricotta so I combined the two and used those. Great twist on a lasagna.
Hey Kimberley,
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
Curious if I could substitute some other liquid for the milk? Thanks!
Hey Marisa,
I suppose you could use some broth:) Let me know if you give this recipe a try, I hope you love it! xx
I love all your recipes! Haven’t made one that wasn’t absolutely amazing! Does this recipe freeze well?
Hi Ashley,
Thanks so much for your kind message! Yes, you could definitely freeze this dish! Please let me know if you have any other questions! xx
This was pretty good but I did less of the sauce because I bought the spicier one – but it was plenty saucy with only half the amount.
The taste was good but the cream cheese flavor isn’t nearly as good as ricotta + ricotta is easier to spread so I’m not sure why anyone would use cream cheese- although I like knowing that I could use it if I was in a pinch.
But if you’re going to go out of your way to use fontina – why not also use ricotta when it would be easier and taste better ?
Do be warned that rolling up the hot noodles of hot meat sauce is painful and sucks.
My kids like this and the small roll ups made it easy to portion.
Hi Rebekah,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Feel free to use any cheeses that you enjoy! Have a great weekend:)