
Yields:
6 - 8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 15 mins
Cal/Serv:
827
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!
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Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 1
medium yellow onion, finely chopped
- 1
medium carrot, peeled, finely chopped
Kosher salt
- 3
garlic cloves, minced
- 1 lb.
lean ground beef
- 8 oz.
hot Italian sausage, casings removed, crumbled
- 2 Tbsp.
taco seasoning
- 2 Tbsp.
tomato paste
- 1/2 cup
low-sodium beef broth
- 2 1/2 cups
homemade or store-bought marinara sauce, divided
- 1
large egg
- 8 oz.
ricotta (about 1 cup)
- 1 Tbsp.
chopped fresh basil, plus more for serving
- 1 Tbsp.
chopped fresh oregano
- 2 oz.
Parmesan, finely grated (about 1 cup), divided
- 6
(7") flour tortillas
- 4 oz.
shredded mozzarella
Cooking spray
Directions
- Step 1Arrange a rack in center of oven; preheat to 375°. In a large skillet over medium heat, heat oil and swirl pan to coat. Add onions and carrots; season with 1/2 tsp. salt. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and sausage and cook, breaking meat into small pieces with a wooden spoon, until no pink remains, about 7 minutes.
- Step 2Add taco seasoning and tomato paste and cook, stirring, until paste darkens in color, about 2 minutes. Add broth and 2 cups marinara. Bring to a simmer and cook, stirring occasionally, until thickened, 10 to 12 minutes; season with salt.
- Step 3Meanwhile, in a small bowl, combine egg, ricotta, basil, oregano, and 3/4 cup Parmesan.
- Step 4Spread remaining 1/2 cup marinara in the bottom of a 13" x 9" baking dish. Place a tortilla on a work surface or large plate next to dish. Spoon 1/2 cup meat sauce in center of tortilla. Top with a scant 1/4 cup egg mixture. Roll tortilla to close and transfer to baking dish. Repeat with remaining tortillas. Top tortillas with remaining meat sauce. Sprinkle with mozzarella and remaining 1/4 cup Parmesan. Spray a sheet of foil with cooking spray and cover baking dish with foil greased side down.
- Step 5Bake lasagnchiladas until warmed through and cheese is melted, about 25 minutes. Uncover and move a rack to position closest to broiler. Turn on broiler.
- Step 6Broil, watching closely, until cheese is bubbling and brown, 2 to 3 minutes. Top with more basil.
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