The Vampire Diet posted a recipe for Ranch Enchilasagna the other week. It sounded ahhhh-mazing. I’ve made a lasagna-like enchilada using tortillas instead of noodles, but an actual enchilada-lasagna hybrid sounded like the best thing to ever happen to food.
I had plans to make the dish exactly as she posted it, but somehow her recipe fell in love with my Spinach lasagna Rolls recipe. The resulting love-child was this delicious monstrosity OM NOM NOM NOM forever, guys. I cannot wait to make it again!
Ranch Enchilasagna Rolls
9 Lasagna Noodles
1 Pound Ground Beef or Turkey
1/2 Tbsp Cumin
1/2 Tbsp Chili Powder
1/2 Tbsp Garlic Powder
Salt and Pepper, To Taste
15oz Ricotta Cheese
1 Packet Ranch Dressing Mix
10-16oz Frozen Spinach, Thawed and Drained
1.5 Cups Mexican Blend Cheese
1 Large Can (Or 2 Small Cans) Red Enchilada Sauce
Preheat the oven to 350F. Bring a large pot of salted water to a boil and cook the lasagna noodles until very al dente. Drain well, and rinse with cold water so they’re cool enough for you to handle.
Meanwhile, season the ground meat with the cumin, chili powder, garlic powder, salt, and pepper. You could also just use a packet of taco seasoning if you’d like. Brown the meat.
Mix the Ricotta with the ranch mix, well- drained spinach, 1 cup of the Mexican blend cheese, and the browned meat.
Put enough enchilada sauce in a sprayed baking dish to cover the bottom. I used medium enchilada sauce. You can use whatever you prefer. I’d love to make these with hot, but my kid wouldn’t eat it that way. S he complained enough about medium.
Spread the noodles out, and divide the cheese mixture between them.
Roll the noodles up and place them in the baking dish.
Pour the remaining enchilada sauce over the rolls and top them with the remaining 1/2 cup cheese.
Bake for about 30 minutes, or until the cheese is melted and slightly browned.
Nom the crap out of them.
My whole family loved these! I bet yours would, too. You could leave the ground beef out for a vegetarian option. Maybe just put a bit of cumin and chili powder in with the ricotta mix. You could also use chicken breasts, as long as you cut them in small pieces. I love a versatile recipe.