Best 8 Mexican Lasagna Rollups Recipes

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Mexican lasagna rollups are a delicious and easy-to-make dish that is perfect for any occasion. They are made with a combination of Mexican-inspired flavors and classic lasagna ingredients, resulting in a unique and flavorful dish. The lasagna rollups are filled with a mixture of seasoned ground beef, cheese, and vegetables, and then rolled up in soft tortillas. They are then baked in a flavorful sauce until golden brown and bubbly. Serve the lasagna rollups with your favorite toppings, such as sour cream, guacamole, or salsa, for a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

LASAGNA ROLLS



Lasagna Rolls image

Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Steps:

  • To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
  • Preheat the oven to 450 degrees F.
  • Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  • Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

MEXICAN LASAGNA ROLL UPS



Mexican Lasagna Roll Ups image

This dish is so easy to make, and the kids can even help out. You can make this ahead of time and just pop it in the oven when you're ready! It also freezes well. Don't forget the garlic bread.

Provided by Hawn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package lasagna noodles
1 pound ground beef
¾ cup water
1 (1 ounce) package hot taco seasoning mix
1 (1 pound) package shredded Mexican cheese blend, or as needed
1 (4 ounce) can sliced black olives
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) jar taco sauce
¼ cup sour cream, or as desired

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
  • Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
  • Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
  • Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 61.5 g, Cholesterol 94.9 mg, Fat 34.1 g, Fiber 4.9 g, Protein 31.7 g, SaturatedFat 18.4 g, Sodium 1430.6 mg, Sugar 11.1 g

MEXICAN LASAGNA ROLLUPS



Mexican Lasagna Rollups image

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.

Provided by Cassy Gartman

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 10

Number Of Ingredients 8

10 uncooked lasagna noodles
1 (16 ounce) jar salsa
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) package cottage cheese
½ cup grated Parmesan cheese
1 (15.5 ounce) jar prepared salsa con queso sauce
1 ½ cups shredded Mexican cheese blend

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 30.6 g, Cholesterol 61.3 mg, Fat 20.5 g, Fiber 2.2 g, Protein 24.3 g, SaturatedFat 10.7 g, Sodium 1258.1 mg, Sugar 4.1 g

LASAGNA ROLL-UPS



Lasagna Roll-Ups image

This recipe comes from Kraftfoods.com. I found it one day and thought it was a neat idea to serve lasgna. It is!! It turned out quite nice and was a crowd pleaser. I hope you enjoy them as much as we have. NOTE: The recipe calls for a jar of spaghetti sauce, but I do use my own (anything homemade is better!). And, PLEASE feel free to add more cheese if you like it cheesy!! WE DO!!

Provided by SkinnyMinnie

Categories     Meat

Time 1h20m

Yield 9 rolls, 9 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 (28 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 egg, beaten
1/2 cup parmesan cheese, grated and divided
9 lasagna noodles, cooked and drained
2 cups mozzarella cheese, shredded and divided

Steps:

  • Preheat oven to 350º.
  • Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
  • Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
  • In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
  • Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
  • Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
  • Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
  • Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
  • Pour remaining sauce over all of the noodle rolls in the dish.
  • Sprinkle with remaining parmesan and mozzarella cheeses.
  • Bake 45 minutes or until hot and bubbly.
  • Serve with a green salad and some breadsticks! Enjoy!

LASAGNA ROLLUPS



Lasagna Rollups image

My daughter makes these - they are great because you can make a batch and freeze, then take out 2 or 3 to bake when you want lasagna. We also make these for our local science fiction convention and they're gone as soon as they're put out. Hope you enjoy!

Provided by Buzymomof3

Categories     < 4 Hours

Time 1h15m

Yield 12 each, 4-5 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 (26 ounce) jar spaghetti sauce (we use Ragu Original)
1 egg, lightly beaten
1 cup ricotta cheese (8 oz.)
1/2 cup grated parmesan cheese
12 lasagna noodles, cooked, drained
2 cups shredded mozzarella cheese

Steps:

  • PREHEAT oven to 350°F
  • Boil Lasagna noodles.
  • Brown meat in skillet on medium-high heat; drain.
  • Add half of the sauce to the meat and stir.
  • In medium bowl mix egg, ricotta cheese, 1/4 cup of the Parmesan cheese and 1 cup of the mozzarella.
  • Spread each noodle with 2 heaping tablespoonfuls of the cheese mixture. Leave end of noodle almost dry.
  • Spread a layer of meat mixture over the cheese.
  • Roll up each noodle starting at one of the short ends (away from the dryer edge). As you roll them up, the some of the filling will spread to the dry end.
  • At this point you can freeze them. . . .or.
  • Place a small amount of sauce on the bottom of an 8-inch square baking dish. Place roll-ups seam side down. Pour remaining sauce mixture over noodles. Cover with foil and bake.
  • BAKE 45 minute or until hot and bubbly.
  • The last 15 minutes, take off the foil and sprinkle the remaining cheeses on top. Continue baking for the rest of the 45 minutes. so cheese melts.
  • From frozen:.
  • Either let thaw overnight in the refrigerator and bake as directed above, or you can bake straight from the freezer, just add another 15 - 20 minutes of cooking time (until heated through). If you're only doing 2 or 3, a loaf pan is great!

Nutrition Facts : Calories 931.2, Fat 46, SaturatedFat 22.6, Cholesterol 212.2, Sodium 1100, Carbohydrate 68.5, Fiber 4.8, Sugar 11.6, Protein 57.5

LASAGNA ROLL UPS



Lasagna Roll Ups image

SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 14

1/3 pound ground beef
2 tablespoons chopped onion
1 garlic clove, minced
1 can (15 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
Dash cayenne pepper
1-1/4 cups 4% cottage cheese, drained
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon onion powder
6 lasagna noodles, cooked and drained
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 525 calories, Fat 18g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1192mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 38g protein.

FAVORITE LASAGNA ROLL-UPS



Favorite Lasagna Roll-Ups image

This crowd-pleasing take on lasagna offers a new way to enjoy a classic dish in individual portions. And it requires only a few ingredients. -Susan Sabia, Windsor, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 6

10 uncooked lasagna noodles
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 package (8 ounces) cream cheese, softened
1 jar (26 ounces) pasta sauce
1-3/4 cups shredded cheddar cheese, divided
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Stir in cream cheese and 1/3 cup pasta sauce. , Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 tablespoons cheese; carefully roll up., Spread 2/3 cup pasta sauce into an ungreased 13x9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese. Cover and bake for 20 minutes. Uncover; bake until sauce is bubbly, 10-15 minutes longer. If desired, sprinkle with parsley.

Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 885mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

LASAGNE ROLL-UPS RECIPE BY TASTY



Lasagne Roll-Ups Recipe by Tasty image

Here's what you need: lean beef, onion, canned chopped tomato, garlic, dried oregano, dried basil, salt, pepper, ricotta cheese, grated mozzarella cheese, parmesan cheese, fresh parsley, egg, lasagna sheet

Provided by Tasty

Categories     Dinner

Yield 4 roll-ups

Number Of Ingredients 14

½ lb lean beef, minced
½ onion, chopped
1 can canned chopped tomato
1 clove garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt, to taste
pepper, to taste
½ cup ricotta cheese
¾ cup grated mozzarella cheese
2 tablespoons parmesan cheese, plus more to top the lasagne with
1 sprinkle fresh parsley, chopped
1 egg
2 sheets lasagna sheet, fresh

Steps:

  • Brown off the minced beef in a pan then add the onions.
  • Cook this through for a minute or so then add the tomatoes, garlic, oregano and basil, then season with a little bit of salt and a good bit of pepper.
  • Stir it all together and allow to simmer for a few minutes until the sauce has reduced slightly and everything is cooked well then set aside.
  • In a mixing bowl, add the ricotta, grated mozzarella, parmesan, parsley and egg. Season with salt and pepper. Mix this all up until it's well combined.
  • Preheat oven to 180°C (350°F) Gas mark 4.
  • Cut the lasagne sheets in half length ways and put them onto a baking tray.
  • Put a few tablespoons of the tomato and beef mixture all the way down the sheet, leaving a bit of space on each end to help when you roll it. Don't overfill this here, otherwise it'll get messy!
  • Place a layer of the cheese mixture on top of the beef mixture in the same way.
  • Roll the lasagne sheets up to form little cylinders full of lovely stuff, if the filling spills out, just shove it back in.
  • Top each roll-up with another tablespoon of both the beef and cheese then sprinkle a tablespoon of parmesan over all of it.
  • Bake in the centre of the pre-heated oven for 12-15 minutes until the cheese mixture on top has browned slightly.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 15 grams, Fat 15 grams, Fiber 2 grams, Protein 26 grams, Sugar 6 grams

Tips:

  • Use fresh tortillas: Fresh tortillas are more pliable and less likely to crack when you roll them up.
  • Warm the tortillas before filling them: This will make them even more pliable and easier to work with.
  • Don't overfill the tortillas: If you overfill them, they'll be difficult to roll up and may fall apart.
  • Use a variety of fillings: Don't be afraid to experiment with different fillings, such as shredded chicken, ground beef, or black beans. You can also add vegetables, such as corn, bell peppers, or zucchini.
  • Be careful when frying the rollups: Don't overcrowd the pan, and don't cook them over too high heat. Otherwise, they may burn.
  • Serve with your favorite toppings: Mexican lasagna rollups can be served with a variety of toppings, such as sour cream, guacamole, salsa, or shredded cheese.

Conclusion:

Mexican lasagna rollups are a delicious and easy-to-make dish that is perfect for any occasion. They're a great way to use up leftover tortillas, and they can be customized to your liking. So next time you're looking for a quick and easy meal, give Mexican lasagna rollups a try.

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