Cheesy Chorizo Lasagna Roll Ups (video)
Easy, cheese lasagna roll-ups with loads of cheese and a chorizo Bolognese sauce!
Ingredients
- 18 oz Cacique® Beef Chorizo, 2 packages
- 15 oz Cacique® Manchego, 1 1/2 packages
- 10 oz Cacique® Cotija, 1 package
- 1 large onion, diced
- 5 garlic cloves, minces
- 3 cups crushed tomatoes
- 1 cup tomato sauce
- ¾ cup tomato paste
- 1 cup beef broth
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- 2 tsp salt
- ½ tsp EACH: thyme, rosemary, oregano
- ¼ tsp fennel seeds
- ½ tsp dried basil
- Ground black pepper
- Fresh basil leaves, for garnish
- 1 box lasagna noodles
Instructions
For Chorizo Bolognese Sauce:
- Preheat the oven to 375F and prepare a large casserole dish.
- Preheat a large sauté pan over medium heat. Add a drizzle of olive oil and once the oil is hot, add the Cacique® Beef Chorizo. Break the chorizo down into smaller pieces as it’s cooking with a spatula. Cook the chorizo for 3 to 4 minutes, until it starts to simmer.
- Next, add the onion and garlic. Continue cooking for 3 to 4 minutes, until the onion is soft. Add the seasonings: salt, sugar, vinegar, thyme, rosemary, oregano and fennel seeds. Add the crushed tomatoes, tomato sauce and tomato paste. Stir until the tomatoes are well mixed, then add in the beef broth.
- Cover the sauté pan with a lid and bring the sauce up to a simmer. Continue to simmer the sauce over medium-low heat for 25 to 30 minutes, stirring occasionally.
- Meanwhile, prepare the lasagna noodles. Bring a large pot of salted water to a boil and add uncooked lasagna noodles. Cook to al dente, then drain and fill the pot with cold water and a few tablespoons of olive oil; set aside.
- Next, prepare the Cacique® Manchego cheese. Use a medium sized grater to grate the Manchego cheese. Do the same with the Cotija, but keep the two cheeses separate.
Assembling the Lasagna Roll Ups:
- To assemble the rolls, lay several lasagna noodles onto a cutting board or work surface. Spread a generous amount of chorizo bolognese over each piece; follow with a generous amount of grated Manchego and a light sprinkle of Cotija. Roll each noodle up gently, not too tightly so that the sauce doesn’t squeeze out. Reserve about 2 cups of bolognese and 1 cup Cotija and Manchego for topping.
- Arrange the rolled lasagna into the prepared casserole dish. Spread the reserved bolognese over the rolls up and sprinkle the cheese over the top. Season the top with black pepper and sprinkle of dried basil.
- Bake the lasagna roll ups at 375F for 28 to 30 minutes, until the cheese is completely melted on top and the sauce is bubbly. Remove the dish from the oven and cool for 15 minutes before serving; the filling will be very hot! Garnish the top with freshly chopped basil.
Nutrition
Calories: 710kcal | Carbohydrates: 61g | Protein: 35g | Fat: 36g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 133mg | Sodium: 2829mg | Potassium: 820mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1467IU | Vitamin C: 29mg | Calcium: 824mg | Iron: 4mg