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Lasagnchiladas

Irresistible Lasagnchiladas: Comfort Food with a Twist

Lasagnchiladas blend cheesy lasagna and zesty enchiladas for a versatile comfort dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: Italian, Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons extra-virgin olive oil any neutral oil can be substituted
  • 1 large yellow onion or red onion for a sharper taste
  • 1 medium carrot or bell pepper as an alternative
  • to taste teaspoon kosher salt adjust as preferred
  • 2 cloves garlic minced, fresh works best
  • 1 pound lean ground beef or ground turkey/chicken
  • 0.5 pound hot Italian sausage use mild sausage for less spice
  • 1 tablespoon taco seasoning homemade spices also work
  • 2 tablespoons tomato paste fresh tomatoes can be used
  • 1 cup low-sodium beef broth vegetable broth is a lighter alternative
  • 2 cups marinara sauce enchilada sauce can provide a different flair
For the Ricotta Mixture
  • 1 large egg omit for vegan or replace with flax egg
  • 15 ounces ricotta cheese cottage cheese can lighten it
  • 0.25 cup fresh basil or dried basil/parsley
  • 1 tablespoon fresh oregano dried oregano works too
  • 0.75 cup Parmesan cheese substitute with Pecorino Romano
For the Wrapping
  • 8 large flour tortillas whole wheat or corn tortillas can be used
  • 2 cups shredded mozzarella Monterey Jack offers a different flavor

Equipment

  • large skillet
  • Mixing bowl
  • 13×9 inch baking dish

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking dish with cooking spray.
  2. In a skillet, heat olive oil over medium heat, add onion and carrot, cooking until softened.
  3. Add ground beef and sausage, breaking apart and cooking until browned.
  4. Stir in taco seasoning and tomato paste, cooking for an additional 2 minutes.
  5. Add beef broth and marinara sauce, simmering for 10-12 minutes until thickened.
  6. In a bowl, mix egg, ricotta, basil, oregano, and Parmesan cheese.
  7. Spread some meat sauce in the baking dish, fill tortillas with meat sauce and ricotta, then roll.
  8. Place rolled tortillas seam-side down in the baking dish, cover with remaining meat sauce and cheese.
  9. Cover with foil and bake for 25 minutes, then broil for 2-3 minutes until cheese is golden.
  10. Let cool for a few minutes, garnish with basil, slice, and serve.

Nutrition

Serving: 1pieceCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

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