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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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Go ahead – enjoy one of the best things to do on a Sunday – FEAST!
I have made mexican stuffed shells before and I love love love them. Need to try this next time I have a craving!
Oh man. Chorizo, I love you! Looks delicious, Tieghan!
Nice job, I’ve made a more traditional, layered style “Mexican Lasagna” for years. The bottom layer is soft corn tortilla, and some of the middle layers include my fresh home made pico de gallo, browned chorizo, and the cheese layer is Cotija cheese mixed with sour cream and an egg. I like your “roll up” style, I’ll definitely try it.
I really wish that I was eating this right now.
Roll up lasagne is such a genius idea Teighan! So cool. Sometimes you really just need super easy comfort food on those busy days, and this definitely fits the bill. Love the mexican twist too. PS I would happily volunteer to taste-test for you!! X
Gorgeous as usual! ? And I may be developing Staub Pot envy. Maybe.
Oh man! Lasagna is my favorite food ever and this spicy Mexican version sounds amazing.
Wow ! this sounds so delicious. A great different take on lasagna :-). My family are huge pasta fans, so this is going to be enjoyed. Pinned. Have a good week Tieghan.
If I lived nearby, Tieghan, I would so volunteer to taste-test for you!! That said, I must admit, I don’t like pasta either…only angel hair. *hangs head*…but, seriously, I would try anything you made! If anyone could make me like something I wasn’t a big fan of, you would be one of them. Your brothers just don’t know how lucky they are, because pretty much any of your readers would give anything to be in their shoes. 😉
This sounds great, but if I don’t have ready access to fontina, what would you suggest as a sub?
riccotta
Ricotta is nothing like fontina. You would want a good melting cheese. I’d probably use oaxaca, but mozzarella would do. If someone can’t find fontina, they probably can’t get oaxaca either.
HI!! I would sub mozzarella or just more white or yellow cheddar. Hope you love this! THANKS!
Great recipe to serve a crowd! I love the fontina in this!! Pinned!
I love everything in this recipe–looking forward to making this.
YES Tieghan, that cheese pull is killing me right now at 8am! I want a lasagna rollup already, and it’s no where close to dinner! I’m thinking these would be fabulous for lunch! Thanks for sharing, and have a great week!
I do not know what chorizo is. I have never heard of it. This looks yummy.
Spanish pork sausage (and/or Mexican sausage), available in fresh meats (pork) section in grocery stores
Hi Charlotte! It is Mexican sausage and can be found in most grocery stores. Let me know if you have other questions. THANKS!
What a brilliant idea! :O I never would’ve thought of making lasagna rolls! Thanks so much for the idea!