These Mexican lasagna roll ups basically taste like enchiladas in a different more fun form! The truth is, my lasagnas don’t ever turn out, always a little too messy and don’t hold together well, so these roll ups are my “go to” fix! I also LOVE serving these for large gatherings because you can completely make them ahead of time and then just pop them in the oven before dinner. They’re also filling enough that you don’t need to serve a side or multiple items. I generally like to have more options for appetizers and then have a one pot/pan meal for dinner! The great thing about these Mexican Lasagna Roll Ups is that they are also incredibly easy to prep ahead of time. Below I’m sharing some time saving tips so you can spend a little less time in the kitchen!
One or Two Days Ahead:
- Make the Beans filling and refrigerate
- Make the sauce and refrigerate
- Make the Cilantro Jalapeño Sauce, store in a squeeze bottle and refrigerate.
- Assemble the lasagna roll ups, pour the sauce over them and then cover them until you’re ready to bake them. (Pro tip: put an alarm on your phone to remind you when to put them into the oven so you don’t forget). Place the cheese and toppings on them at the very last, right before placing them in the oven to bake.
I’ve suggested drizzling my Jalapeño Cilantro Sauce all over these and if you like some extra heat, this Spicy Red Chutney is also amazing over any mexican food! If you want to serve this with a side some good options would be my Haryali Fried Rice with Corn, or Instant Pot Mexican Rice & Beans.