Lasagnchiladas

Instead of creating an argument in the family group chat about what to have for dinner, just mash two favorites together like I did for this lasagna-enchilada hybrid we’ve dubbed lasagnchildas! It's exactly what it sounds like. Everything you’d usually find between the noodle layers in lasagna—saucy beef Bolognese and herby ricotta—rolled into flour tortillas and topped with more Bolognese, mozzarella, and Parmesan, then baked until bubbly and perfect.

The Bolognese is spiked with taco seasoning to amp up the enchilada factor, and to add a bit of extra heat to the dish. Just like lasagna or enchiladas, this dish is best served alongside a massive green salad, but you get to decide whether you’ll have a glass of red wine or a cold beer to wash it all down.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze leftovers in an airtight container for up to 3 months. Reheat leftovers in the oven or microwave until heated through.

Have you made this? Let me know how it went in the comments!