Mexican Lasagna Rolls are a mix between traditional Italian lasagna and tacos. Ricotta cheese blended with sharp cheddar and ground beef are rolled into each lasagna noodle. They are smothered in enchilada sauce and baked to perfection. Before serving, top with diced avocado, tomato, scallions, sour cream and a dusting of chile powder.
After the meat is browned and cooled, let them spread on the ricotta and roll up their dinner. After cooking, they can dress their own Mexican Lasagna Roll with desired toppings.
I like making enchilada sauce at home, taking only 10 minutes, so I can adjust the heat, but you can certianly buy a mild store brand. If you are a fan of spicy, you can also add pepper jack cheese and hot sauce to your ricotta blend. I have also used a spicy ground pork and chorizo instead of ground beef.
Add as many vegetable toppings as you like to your Mexican Lasagna Rolls, including salsa or even guacamole! If you are looking for a more traditional, non-traditional lasagna… try my Green Chile Chicken Lasagna! One thing is for sure, your family will love Mexican Lasagna Rolls for dinner!
Don’t forget to PIN Mexican Lasagna Rolls!
- 10 lasagna strips cooked al dente, drained
- 1 cup ricotta cheese
- 1 cup cheddar cheese shredded, divided
- 1 egg beat
- Sprinkle fine sea salt
- 1 cup 20/80 ground beef cooked, crumbled and drained
- 2 cups Enchilada Sauce
- 1/4 cup scallions chopped
- 1/2 avocado chopped
- 1/4 cup tomato chopped
- 2 tablespoons sour cream
- Cooking Spray
Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray.
In a medium bowl, stir together ricotta cheese with 1/2 cup shredded cheddar, beat egg and fine sea salt.
Evenly spread onto one side of each lasagne strip, sprinkling with crumbled ground beef. Roll up and place into the baking dish.
Pour enchilada sauce evenly over roll-ups. Cook uncovered for 35 minutes.
Remove from oven and top with additional 1/2 cup shredded cheddar cheese, scallions, avocado, tomato, sour cream and a dusting of chile powder. Enjoy!