Comments on: Mexican lasagna rolls

By: Sylvia

Sylvia — Sat, 19 Apr 2008 11:33:57 +0000

I like those kind of combination, is always an adventure of new tastes
Wonderful creation

By: kellypea

kellypea — Fri, 18 Apr 2008 22:09:17 +0000

Another scrumptious recipe! I think Italian and Mexican were made for each other — especially in lasagne roll ups. I haven’t had them in years.

By: Donald

Donald — Fri, 18 Apr 2008 09:05:32 +0000

Nicely done Ben!

I made some lasagna rolls a couple of weeks ago. I used hot Italian sausage in a spinach, ricotta, mozzerella mixture. The sauce was a three cheese bechemel. They were sooooo rich. I tried to eat two but couldn’t.

I think we’ll try your take on the next attempt. Maybe using the queso fresco con jalapeno as the sauce?

By: Emiline

Emiline — Fri, 18 Apr 2008 08:47:07 +0000

That looks great! You’re combining my two favorite cuisines.

Don’t yell at me, but….I still haven’t tried queso fresco.

By: Christina

Christina — Fri, 18 Apr 2008 03:35:20 +0000

Excellent! I love the use of poblano peppers it in. I also like that the sauce isn’t heavy, which is why I typically don’t eat much of regular lasagna.

By: Deeba

Deeba — Thu, 17 Apr 2008 16:27:34 +0000

Am back again with an award for you Arimou…
http://passionateaboutbaking.blogspot.com/2008/04/malted-oat-pistachio-cookies-distinct.html
Cheers :0)

By: Deeba

Deeba — Thu, 17 Apr 2008 10:58:50 +0000

Love the spicy twist Ben. These look scrumptious…I think a veggie version with spinach & cottage cheese would be delicious. YUM!!

By: Srivalli

Srivalli — Thu, 17 Apr 2008 05:19:31 +0000

Ben, those rolls look so perfect..wonder how you come up with such great ideas..they look awesome!..

By: Dellene

Dellene — Wed, 16 Apr 2008 21:41:52 +0000

these sound & look good, I love pasta

By: Fruity

Fruity — Wed, 16 Apr 2008 21:02:22 +0000

Something new to me. Have never tried it before. Should be similar taste to the Italian lasagna?
Fruity