Mexican Lasagna Rolls
Servings: 4
Calories: 742kcal
Mexican Lasagna Rolls are the best marriage of taco lasagna and traditional lasagna. So easy the kids can help make them!
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Equipment
Ingredients
- 10 lasagna strips cooked al dente, drained
- 1 cup ricotta cheese
- 1 cup cheddar cheese shredded, divided
- 1 egg beaten
- 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
Instructions
- 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.
- If you've tried this recipe, come back and let us know how it was!
Nutrition
Calories: 742kcal | Carbohydrates: 67g | Protein: 36g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 145mg | Sodium: 1333mg | Potassium: 576mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1630IU | Vitamin C: 7.3mg | Calcium: 376mg | Iron: 3.6mg
