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Spicy Mexican Lasagna Roll Ups

Spicy Mexican Lasagna Roll Ups
  • Prep 25 min
  • Total 1 hr 5 min
  • Servings 6

Spice up your lasagna – literally – with these roll-ups. ...MORE+ LESS-

Tieghan Gerard Tieghan Gerard
August 12, 2016

Ingredients

1
pound ground chorizo
1
(28 ounce) can crushed tomatoes
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
(10 ounce) cans Old El Paso™ red enchilada sauce
6
ounces fontina cheese, shredded
4
ounces sharp white cheddar cheese, shredded
1
bunch fresh oregano
2
tablespoons olive oil

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    Preheat the oven to 375°F.
  • 4
    Pour one can of enchilada sauce in the bottom of a lasagna pan or a 9 x 13 inch baking dish.
  • 5
    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.
  • 6
    Meanwhile, heat the olive oil in a skillet, once hot add the oregano leaves and fry the leaves 30 seconds. Drain on paper towels.
  • 7
    Garnish the lasagna rolls with the fried oregano. EAT!

Expert Tips

  • If you do not like chorizo, feel free to swap equal amounts ground beef, chicken or turkey. I personally love the flavor the chorizo adds.
  • To spice this up even more, add 1 (4 ounce) can Old El Paso™ diced green chilies.
  • Try making this with Old El Paso™ Flour tortillas. Just use the tortillas in place of the lasagna noodles and make a casserole, laying the tortillas with the chorizo filling + enchilada sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
1050
Calories from Fat
550
% Daily Value
Total Fat
61g
95%
Saturated Fat
27g
134%
Trans Fat
1g
Cholesterol
150mg
51%
Sodium
2050mg
85%
Potassium
770mg
22%
Total Carbohydrate
80g
27%
Dietary Fiber
6g
26%
Sugars
10g
Protein
45g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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