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.