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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!
Couldn’t find chorizo at the store, any idea of how to season ground pork to have the flavor ?
Season with lots of paprika. The smoked paprika, don’t use regular paprika as it will be too sweet.
Hi Emily! Here is a really good and easy recipe. should work for you great. Let me know if you have questions. Hope you love this!
http://www.foodnetwork.com/recipes/chorizo-sausage-seasoning-mix-recipe.html
Na vrh mojega kot zabavno otroško otroka. Vključujejo spletno 2017 Novo.
Just made these last week. They are so good!
Awesome! So glad you loved them! Thank you!!
Looks really delicious .. will need to try a vegetarian version !
Yes definitely Hope you love it!
Very useful post. This is my first time i visit here. I found so many interesting stuff in your blog especially its discussion. Really its great article. Keep it up!
Thank you!
I love this idea! I’ll add this to my meals for this week! Thanks.
Thank you! Hope you love the lasagna!
Looks so good… especially that cheese ! Perfect !
Thank you!
I made a half batch of this tonight and it was delicious!!! I just adjusted the cooking times a bit (20 mins covered, 10 uncovered) since there wasn’t as much to cook. Ended up making 6 little roll-ups, which was the perfect amount for my husband and me. Will definitely be on a frequent meal rotation this winter.
This looks delish! I’m curious, why cream cheese and not some other cheese? Do you think a different cheese could work?
Hi Gabby! I have just found that I love cream cheese with these flavors, but ricotta cheese will also work. Hope you love this!
Love the rollups of lasagna. Hot and cheesy, this looks so good to me right now!
There’s nothing that hits the spot more than a plate of hot lasagna on a cold night. These roll ups look fantastic (love the shots of you scooping some out!)
This is a neat recipe, but we don’t eat pork at all..my husband is a hunter, im going to use ground venison tonite when I make this. venison is a great meat use in recipes like this. Do you use venison when you cook?
I made this recipe this weekend. And will make it again and again. I actually followed the recipe exactly as printed (which i never seem to do.) Football was on TV, the grandbaby was helping me pull oregano leaves off the stems and the smell from the simmering meat mixture made for one happy fall Sunday! I made a double batch and froze one for my daughter (just had her second baby- who has time to cook?) The 2 year old was with us and she ate an entire roll herself. Sunday dinner at my house is always chaotic, kids, grandkids, nieces and nephews drop in and my husband. Everyone loved this dish! I used a can of mild sauce and one of hot sauce to give it a little zing. Old El Paso products have been a staple in my families pantry for decades!
This looks delicious. Printing this recipe now to try out. Thank you :0)
I love the Mexican twist you gave these rolls ups! Just what I’m craving for dinner tonight :).