Search thousands of recipes reviewed by home cooks like you.

Mexican Lasagna Rollups

Mexican Lasagna Rollups

  • Prep

  • Cook

  • Ready In

cgartman1989

I got a recipe off here for chicken lasagna rollups, and after making it a couple times I thought it would be a lot better Mexican-style! It is AMAZING! Serve with garlic bread and salad.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1258 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
  3. Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
  4. Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
  5. Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kerstin
17
9/21/2010

YUMMY!! Thanks for a great recipe! I did have to sub the cottage cheese for sourcream and I left out the parm! But other than that I followed the recipe and it turned out great! I was able to get 6 fully stuffed rolls out of this. Which was fine, because I did lose a few noodles while cooking. My hubs really enjoyed these. I'll def be making again! I served with refried beans. I agree with the submitter....take the time to roll these up and everyone will be impressed!! I also used spaghetti noodles (broke down to toothpick size) to hold them together instead of the toothpick :)

berriosrivera
16
2/1/2010

why don't you use precooked cannelloni pasta? It's much easier to use and the result is the same.

cgartman1989
14
7/13/2010

I think everyone that says its to hard to roll up noodles its just plain laziness. because everyone that has eaten this recipe definitly appreciates the time and the presentation of the rollups instead of flat boring lasagna. Its not difficult it just takes a little time.