In this lasagna and enchilada mash-up, bolognese and ricotta are rolled into flour tortillas, then topped with more cheese before being baked until perfection.
American CuisineLatin American CuisineMexican CuisineTex Mex CuisineAutumnComfort FoodMain DishMeatNut-FreeSpringSummerWeeknight MealsWinter
Servings
8
(6–8)
Total time
1h 15m
prep 10 min
Calories / serving
827 kcal
01Arrange 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.
02Add 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.
03Meanwhile, in a small bowl, combine egg, ricotta, basil, oregano, and 3/4 cup Parmesan.
04Spread 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.
05Bake lasagnchiladas until warmed through and cheese is melted, about 25 minutes. Uncover and move a rack to position closest to broiler. Turn on broiler.
06Broil, watching closely, until cheese is bubbling and brown, 2 to 3 minutes. Top with more basil.