Mexican Lasagna Rolls with a Twist

Ingredients 0/8

Step 1

Boil a large pot of salted water. Once it’s at a rolling boil, add a few lasagna noodles at a time—about three or four—and cook them uncovered until they’re tender but still have a bit of bite, around 10 minutes. Stir occasionally to keep them from sticking. Drain the noodles and lay them out flat on waxed paper or foil while you finish cooking the rest.

Step 2

Heat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Spread the salsa evenly across the bottom of the dish to create a flavorful base.

Step 3

In a skillet over medium heat, cook the ground beef with the taco seasoning, breaking it up as it browns. This should take about 10 minutes. Once cooked, drain off any excess fat and transfer the meat to a large bowl. Stir in the cottage cheese and Parmesan until everything’s well combined.

Step 4

Lay a cooked noodle flat and spread about a third of a cup of the meat and cheese mixture along its length. Roll it up carefully and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling. Then, spoon about a tablespoon and a half of queso sauce over each roll. Cover the dish with foil.

Step 5

Bake for about 40 minutes, until the sauce is hot and bubbling. Take off the foil, sprinkle the Mexican cheese blend over the rolls, and pop it back in the oven for another 8 to 10 minutes, or until the cheese is melted and bubbly. Let it sit for a few minutes before serving, and enjoy!