Name: Lasagnchiladas Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican-Italian Fusion
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

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

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F. In a large skillet over medium heat, heat the olive oil and swirl to coat the pan. Add the onions and carrots, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

Step 2: Add the ground beef and Italian sausage to the skillet. Cook, breaking the meat into small pieces with a wooden spoon, until no pink remains, about 7 minutes.

Step 3: Stir in the taco seasoning and tomato paste; cook, stirring, until the tomato paste darkens in color, about 2 minutes. Add the beef broth and 2 cups of marinara sauce. Bring to a simmer and cook, stirring occasionally, until thickened, about 10 to 12 minutes. Season with salt to taste.

Step 4: Meanwhile, in a small bowl, combine the egg, ricotta, chopped basil, oregano, and 3/4 cup of Parmesan cheese.

Step 5: Spread the remaining 1/2 cup marinara sauce in the bottom of a 13″ x 9″ baking dish. Place a tortilla on a work surface or large plate. Spoon about 1/2 cup of the meat sauce into the center of the tortilla, then top with a scant 1/4 cup of the ricotta mixture. Roll the tortilla to enclose the filling and transfer it seam-side down to the baking dish. Repeat with the remaining tortillas.

Step 6: Pour the remaining meat sauce over the rolled tortillas. Sprinkle with shredded mozzarella and the remaining 1/4 cup Parmesan cheese. Spray a sheet of aluminum foil with cooking spray and cover the baking dish with the foil, greased side down.

Step 7: Bake the lasagnchiladas until warmed through and the cheese is melted, about 25 minutes. Remove the foil. Move the oven rack to the highest position and turn on the broiler.

Step 8: Broil, watching closely, until the cheese bubbles and browns slightly, about 2 to 3 minutes. Remove from the oven and garnish with additional fresh basil before serving.

Tips & Variations

For a spicier kick, add chopped jalapeños to the meat sauce or use a spicy marinara sauce.

Swap out the beef and sausage for ground turkey or chicken for a lighter version.

Use corn tortillas instead of flour for a gluten-free alternative, but warm them first to prevent cracking.

Make it vegetarian by substituting cooked lentils or sautéed mushrooms for the meat.

Prepare the dish a day ahead and refrigerate before baking to let the flavors meld.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions until hot. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use store-bought marinara sauce?

Yes, store-bought marinara works well and saves time. Choose a quality sauce you enjoy to enhance the dish’s flavor.

How can I make this dish ahead of time?

You can assemble the lasagnchiladas up to a day in advance and refrigerate—just add baking time if reheating from cold. Alternatively, prepare and freeze before baking.