The older I get, the more structured I like for my life to be. I’ve never been a “fly by the seat of my pants” kind of girl, but I find that I really like structure and schedules. Boring as it may sound.
I’m pretty scheduled when it comes to this blog, too. Mondays, Wednesdays and Fridays are must post days, and if I have more to share, I’ll fill in on the remaining days. (And yes – this week is one of those busy weeks where I will be doing a lot of filling in!)
Well, if you follow me on Instagram, you probably know that I was on vacation this last week. Most of my family got together and took a trip down to south-western Colorado. I tried my hardest to get ahead before we left – scheduling out posts and such – but as it often happens, there just wasn’t enough time. So I had the intentions of getting some last minute things done while I was gone so that my normal schedule wouldn’t be interrupted.
But while I was there, I decided to do something that I don’t often do, and I completely let go of that schedule. My kids were off schedule, eating was off schedule – and yes, I even let go and didn’t work while I was there, and let the blog go off schedule.
And I realized that I think I need to just let go like that every once in awhile. Life is too short. Vacation time is too short. And it didn’t kill me to let go a little bit!
Another thing that I am often short of in my life is time to make dinner. That is when I take some help from the store and use products that make dinner time much easier. Old El Paso has a new cooking sauce that I have recently fallen in love with. I’m kind of picky when it comes to pre-made products, but this Chile and Roasted Garlic Mexican Cooking Sauce was so delicious – I was an instant convert. If you can’t find this sauce, you can always use additional enchilada sauce on top of the rolls, but I highly recommend this sauce!
I’ve always been intrigued by lasagna rolls, but have never made them myself. I decided to finally change that, but I decided that I needed to go with a little Mexican twist. And what better way to use the new Mexican Cooking Sauce?
We totally gobbled these rolls right up. There weren’t even any leftovers! I’m a total lasagna roll up convert, now!
Here’s how you make them:
Start by bringing a large pot of salted water to a boil, and cooking the lasagna noodles until just short of al dente. Meanwhile, brown the ground beef in a pan.
Add the ricotta into the ground beef and mix.
Add in some fresh, chopped cilantro.
Pour the enchilada sauce into the bottom of an 8×8-inch baking dish.
Lay out the cooked lasagna noodles. Spread the ground beef mixture evenly down the centers of the lasagna noodles.
Roll them up, then place them in the baking dish with the enchilada sauce.
Pour the Old El Paso Chile and Roasted Garlic Mexican Cooking Sauce over the top of the rolls. Cover the pan with foil and place in the oven and bake for 40 minutes.
Remove the foil and top the rolls evenly with the cheese. Return the pan to the oven and cook until the cheese has melted, about 10 minutes.
Remove from the oven and serve, topped with additional cilantro, if desired.
Looking for more free recipes?
A little bit of Mexican combined with a little bit of Italian for a fun dinner idea.
- 6 lasagna noodles
- 1/2 lb ground beef
- 1/2 cup ricotta cheese
- 1/2 cup cilantro, roughly chopped
- 1 (10 oz) can mild Old El Paso enchilada sauce
- 1 package (8 oz) Old El Paso Chile and Roasted Garlic Mexican Cooking Sauce
- 1 cup shredded Mexican cheese blend
- Preheat the oven to 375°.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just short of al dente, about 8 minutes. Drain and lay out on a work surface.
- In the meantime, cook the ground beef in a skillet over medium heat, breaking up with a spoon as it cooks. Once the beef is cooked through, add in the ricotta and stir to combine. Stir in the chopped cilantro.
- Pour the enchilada sauce evenly over the bottom of an 8- or 9-inch baking dish.
- Spread the meat mixture down the center of each of the lasagna noodles. Roll the noodle up and place in the baking dish on top of the enchilada sauce, seam side down. Pour the Chile and Roasted Garlic Mexican Cooking Sauce over the top.
- Cover the pan with foil and cook for 40 minutes. Remove the foil and top the rolls with the cheese. Return to the oven and allow to cook until the cheese is melted, about 10 minutes longer. Remove from the oven and serve.
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