Ingredients
Scale
- 12 lasagna noodles (cooked according to package directions)
- 1 pound lean ground beef
- 1 packet (1 oz) taco seasoning
- 1/4 cup water
- 1 cup salsa (mild, medium, or hot)
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 2 cups shredded Mexican blend cheese or cheddar
- 1/4 cup fresh cilantro, chopped
- Optional toppings: Sour cream, diced tomatoes, sliced black olives, or avocado
Instructions
- Boil a large pot of salted water and cook the lasagna noodles until they are al dente. Drain them and lay them out flat on sheets of parchment paper or wax paper to prevent them from sticking together while you prepare the filling.
- In a large skillet over medium-high heat, brown the ground beef until it is no longer pink. Drain any excess grease. Stir in the taco seasoning and 1/4 cup of water. Simmer for 3 to 5 minutes until the liquid has thickened and the meat is well-coated.
- In a medium mixing bowl, combine the ricotta cheese, the lightly beaten egg, and 1 cup of the shredded Mexican blend cheese. Mix until smooth. This creamy mixture will act as the binder for your roll ups.
- Preheat your oven to 375°F (190°C). Spread a thin layer of salsa (about 1/4 cup) on the bottom of a 9×13 inch baking dish. Spread about 2 tablespoons of the ricotta mixture along the length of each noodle. Top the ricotta with a spoonful of the taco meat. Carefully roll each noodle up tightly and place it seam-side down in the prepared baking dish.
- Pour the remaining salsa over the top of the assembled roll ups. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling.
- Let the dish rest for about 5 minutes after removing it from the oven. This helps the rolls set so they don’t fall apart when served. Garnish with fresh cilantro before serving.
- Cook Time: 50 minutes
- Diet: Standard