Mouth-Watering Mexican Lasagna Rollups – The Mexican Lasagna Made with Pasta Noodles

Have you ever tried Mexican Lasagna? I recently found this Mexican Lasagna rollups recipe at Everything Mommyhood and modified it for our family. It’s an easy recipe that’s perfect for busy nights, making it a great option for weeknights!

Some Mexican lasagna recipes use corn tortillas however this recipe incorporates lasagna noodles rolled up into one delightful, delicious pasta meal!

I made this easy casserole meal about a week ago and my brother-in-law (who happened to be here eating dinner with us that night) has been begging me to share the recipe with my sister ever since.

It’s a very flavorful dinner that’s quite easy to make! It’s perfect for a weeknight meal for your family!

Mexican Lasagna Rollups Recipe

Ingredients

• 1lb of Ground Beef
• 1 8oz block of cream cheese
• 1 10-ounce can of Rotel (drained)
• 1 small 8-ounce can of Tomato Sauce
• 2 Tablespoons of Chili Powder
• 1 Tablespoons of Garlic Powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 yellow onion (diced)
• 1 16-ounce jar of salsa
• 1 lb box of Lasagna Noodles
• 8 oz of Colby Jack Cheese

Directions

1. Begin by putting a pot of water on the stove and boil the lasagna noodles according to the box’s directions.
2. While the water is warming and the lasagna noodles are cooking begin working on the filler for the noodles.
3. In a large skillet brown the ground beef and diced onion. You can drain the excess fat if desired but it’s not necessary. I’m trying to increase animal fats in our family’s diet right now, so I did not drain my meat.
4. Once the meat has been browned, add the chili powder, garlic powder, salt, and pepper and stir well.
5. Add tomato sauce and Rotel and simmer for at least 15-20 minutes. You want some of the liquid to cook down and let the seasonings really cook into the meat and onions.
6. Add the block of cream cheese and about 6 ounces of the cheddar cheese, stirring until fully combined.
7. In a 9×13 pan, spread about half of the salsa.
8. On a cutting board or another flat surface, lay out a cooked noodle and spoon the ground beef mixture all over the noodle, then roll up the noodle and place it into the 9×13 pan on top of the salsa.
9. Continue to do this until you’ve used all of the noodles or you are out of space in your pan. I was able to use all of the noodles in the box and just smushed the rollups together when needed.
10. Spread the last 2oz. of shredded cheese on top of the rollups.
11. Take any remaining meat mixture and spread it over the top of the cheese.
12. Then, spread the remainder of the salsa on top.
13. Cover the casserole dish with aluminum foil and bake in the oven at 350 degrees until heated through and all cheese has melted, about 15-20 minutes.

Recipe Notes for Mexican Lasagna Rollups

• I add some olive oil to my boiling water and lasagna noodles to help them not stick to each other during and after cooking.
• When I need it to melt, I only use Philadelphia Cream Cheese (unless it’s sold out). I usually like to save money on the cheaper brands but it seems to melt into the sauce so much better than other brands.
• I also purchase a block of cheese and shred it myself at home. There truly is a difference in your cheese if you shred it yourself. Don’t buy it pre-shredded if at all possible.
• You can substitute the colby jack cheese for cheddar cheese or pepper jack cheese if desired.
• I use mild Rotel because my kids don’t like dinner to be too spicy but you can always use a spicier variety if that’s what you like.
• For the salsa, I use Pace mild or medium, depending on how spicy I want it to be.
• I suggested 2 tablespoons of chili powder for this recipe. If you have young children who do not like much spice at all you might want to start with 1 tablespoon of spice and then taste test your sauce after adding the cheeses to see if it’s spicy enough.
• If you’re looking to change up the flavors of this recipe, consider adding black beans to the meat mixture and/or adding in a layer of refried beans, taco sauce and/or sour cream under the meat mixture before you roll the noodles, based on your family’s taste preferences.
• If you don’t have chili powder, you can omit the spices and substitute one package of taco seasoning instead.
• Garnish with chopped green onions and/or black olives if you have them and like them.
• Store any uneaten lasagna in an airtight container and consume it within 2 days.

Related Recipes

If you’re looking for a good side dish to go along with this Mexican Lasagna with pasta recipe, our family loves Mexican rice, corn and/or sliced bell peppers.

If you like a great Mexican food make sure you try our Cheesy Mexican Taco Casserole Recipe, Doritio Casserole recipe, and this Beef Enchilada Casserole Recipe.

Mexican Lasagna Rollup Recipe

Looking for a fun and flavorful twist on a traditional meal? You're going to love this cheesy and delicious Mexican Lasagna Recipe! These Mexican Lasagna rollups are a family favorite that are perfect for a weeknight meal!

Print Pin Rate

Course: Recipes

Cuisine: Mexican

Keyword: casserole, cream cheese, dinner recipe, ground beef, lasagna recipe, lunch recipe, Mexican Lasagna, recipe, rollups, Rotel, weeknight meal

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 servings

Calories: 332kcal

Author: Janessa Solem

Ingredients

• 1 lb of Ground Beef
• 1 8 oz block of cream cheese
• 1 10- ounce can of Rotel
• 1 small 8-ounce can of Tomato Sauce
• 2 Tbsps of Chili Powder
• 1 Tbsps of Garlic Powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 yellow onion diced
• 1 16- ounce jar of salsa
• 1 lb box of Lasagna Noodles
• 8 oz of Colby Jack Cheese

Instructions

• Boil a pot of water and cook the lasagna noodles according to the box's directions.
• While the lasagna noodles are cooking, begin working on the filling for the noodles.
• In a large saucepan brown the ground beef and diced onion. You can drain the excess fat if desired but it's not necessary.
• Once the meat has been browned, add the chili powder, garlic powder, salt, and pepper and stir well.
• Add tomato sauce and Rotel (drained) and simmer for at least 15-20 minutes. You want some of the liquid to cook down and let the seasonings really cook into the meat, onions, and tomatoes.
• Add the block of cream cheese and about 6 ounces of the cheddar cheese, stirring until fully combined.
• In a 9×13 pan, spread about half of the salsa.
• On a cutting board or another flat surface, lay out a cooked noodle and spoon the ground beef mixture all over the noodle, then roll up the noodle and place it into the 9×13 pan on top of the salsa.
• Continue to do this until you've used all of the noodles or you are out of space in your pan. I was able to use all of the noodles in the box and just smushed the rollups together when needed.
• Spread the last 2oz. of shredded cheese on top of the rollups.
• Take any remaining ground beef mixture and spread it over the top of the cheese.
• Then, spread the remainder of the salsa on top.
• Cover the pan with foil and bake in the oven at 350 degrees until heated through and all cheese has melted, about 15-20 minutes.

Notes

I recommend Philadelphia Cream Cheese for this recipe. It melts into the sauce best.

I also highly recommend that you purchase a block of cheese and shred it yourself rather than buying pre-shredded cheese. It tastes better and melts into the sauce better too.

Taste the sauce before adding it to the noodles. If you prefer more spice, add some additional chili powder.

I used Colby Jack cheese but you can substitute cheddar cheese if needed.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 20g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 904mg | Fiber: 3g | Sugar: 4g