Preparation Steps

• Prepare lasagna noodles according to package directions and lay them on large sheets of parchment paper.
• Brown ground beef in a large skillet until fully cooked. Drain fat. Add 1 can of enchilada sauce, 1.5 teaspoons of ground cumin, and mozzarella cheese. Set mixture aside.
• In a small bowl, mix softened cream cheese with 1 teaspoon of ground cumin until well combined. Set aside.
• Pour half a can of enchilada sauce into the bottom of a 13x9 inch baking dish. Using a small spatula, spread the cream cheese mixture evenly over the lasagna noodles. Top with the ground beef mixture. Roll up each noodle and place seam side down in the baking dish. Repeat with all noodles. Spoon any leftover beef onto the noodles. Top with the remaining half can of enchilada sauce and sprinkle with 1 cup of colby jack cheese. Cover with foil and bake in a 350°F oven for 30 minutes. Remove foil, top with the remaining cheese, and bake until melted, about 5 minutes.
• Garnish with avocado, lettuce, tomato, sour cream, cilantro, or your favorite toppings. Serve and enjoy!