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Lasagnchiladas Recipe

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★★★★★

4.9 from 107 reviews

Lasagnchiladas are a delightful fusion dish combining the hearty flavors of traditional lasagna with the fun, rolled presentation of enchiladas. Featuring a rich meat sauce spiced with taco seasoning and layered with creamy ricotta, mozzarella, and Parmesan cheeses, this baked casserole is a crowd-pleaser perfect for any day of the week.

Ingredients

Scale

Meat Sauce

  • 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

Cheese Mixture

  • 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

Assembly & Topping

  • 6 (7″) flour tortillas
  • 4 oz. shredded mozzarella
  • Cooking spray

Instructions

  1. Prepare the Meat Sauce: Arrange a rack in the center of the oven and preheat to 375°F. In a large skillet over medium heat, warm the olive oil and swirl to coat the pan. Add the finely chopped onions and carrots, seasoning with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add minced garlic and cook, stirring, until fragrant, about 1 minute. Add the ground beef and crumbled Italian sausage, cooking while breaking up the meat pieces with a wooden spoon until no pink remains, around 7 minutes.
  2. Season and Simmer: Stir in taco seasoning and tomato paste, cooking until the paste darkens in color, about 2 minutes. Pour in beef broth and 2 cups of marinara sauce. Bring the mixture to a simmer and cook, stirring occasionally, until sauce thickens, approximately 10 to 12 minutes. Adjust seasoning with salt as needed.
  3. Prepare Cheese Mixture: In a small bowl, combine the egg, ricotta cheese, chopped fresh basil, oregano, and 3/4 cup of the Parmesan cheese. Mix well until uniformly blended.
  4. Assemble Lasagnchiladas: Spread the remaining 1/2 cup marinara sauce evenly on the bottom of a 13″ x 9″ baking dish. Lay a tortilla flat on a work surface or 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 cheese mixture. Roll the tortilla tightly to enclose the filling and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas. Pour the rest of the meat sauce over the rolled tortillas in the dish. Sprinkle shredded mozzarella and the remaining 1/4 cup Parmesan over the top. Spray a sheet of foil with cooking spray and cover the dish with the foil, sprayed side down.
  5. Bake the Casserole: Place the covered baking dish in the preheated oven and bake for about 25 minutes, or until heated through and the cheese has melted.
  6. Broil for a Golden Finish: Remove the foil and move the oven rack closest to the broiler. Set the oven to broil and cook the lasagnchiladas for 2 to 3 minutes, watching closely, until the top cheese is bubbling and golden brown. Remove from oven and garnish with additional fresh basil before serving.

Notes

  • For a spicier dish, consider using a hotter salsa or adding diced jalapeños to the meat sauce.
  • You can prepare the meat sauce a day ahead to save time on the day of baking.
  • Substitute corn tortillas to make it gluten-free, but be aware they are more delicate and may tear when rolling.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.

Keywords: lasagnchiladas, lasagna, enchiladas, baked casserole, meat sauce, ricotta, mozzarella, Italian sausage, taco seasoned

Find it online: https://flavorsbymaya.com/lasagnchiladas-recipe/