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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.

Spicy Mexican Lasagna Roll Ups | @hbharvest

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!!

Spicy Mexican Lasagna Roll Ups | @hbharvestSpicy Mexican Lasagna Roll Ups | @hbharvestSpicy Mexican Lasagna Roll Ups | @hbharvest

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.

Spicy Mexican Lasagna Roll Ups | @hbharvest

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! 🙂

Spicy Mexican Lasagna Roll Ups | @hbharvest

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 | @hbharvestSpicy Mexican Lasagna Roll Ups | @hbharvest

Spicy Mexican Lasagna Roll Ups.

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Calories Per Serving: 512 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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!


*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.
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Spicy Mexican Lasagna Roll Ups | @hbharvest

Go ahead – enjoy one of the best things to do on a Sunday – FEAST!

Spicy Mexican Lasagna Roll Ups | @hbharvest

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  1. 5 stars
    My husband made this for me for mother’s day and used ground beef and gouda. It was delicious! We’ll definitely be making it again.

    1. Hey Kelly,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT

    1. Hey Janelle,
      Gruyere, provolone, and gouda would all be great options to use here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. Is the 1 ounce can of crushed red tomatoes a typo? Or do you truly only use one ounce? And same with the enchilada sauce. 2 ounces? I’m hoping to make this sometime this week. She looks delicious!

    1. Hey Lauren,
      So sorry for any confusion, you will want to use 1-28 ounce can of crushed tomatoes and 2-10 ounce cans of enchilada sauce. Please let me know if you have any other questions! xTieghan

        1. Hey Lauren,
          Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Janyn,
      You could use salsa! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. Made this tonight and everyone LOVED it!! Followed recipe exactly. Only thing I switched up was I started the pasta prior to browning the sausage. Then while the sauce mixture was simmering I laid out the pasta and applied the cream cheese. Will definitely make this again!

  4. 5 stars
    So so delicious! I made them with GF noodles and they gave me a little trouble with rolling up, so I just went with a typical lasagna layout and it turned out great. Highly recommend!

    1. Hi Hollie! It’s two 10 ounce cans of the Old El Paso sauce. Hope that helps! Enjoy! X Kelly

  5. Hi! I made this before and my husband and I loved it! So good! Just a quick question. Can this be made a day ahead and put in the fridge/freezer? I wanted to make it tonight for tomorrow evening

    1. So happy you love this! Yes, you can prepare this in advance and then bake the next day or even just rewarm. Let me know if you have questions. 🙂

  6. Thank you so much admin, while giving us the opportunity to take their link on this forum
    Thank you so much admin, while giving us the opportunity to take their link on this forum