When the chill of autumn sets in, all I want is a warm, comforting meal that wraps me in a cozy embrace. That’s exactly how I felt the first time I discovered Lasagnchildas—a delectable blend of lasagna and enchiladas that took my taste buds on a delightful adventure. Imagine creamy, cheesy layers of herbed ricotta and savory beef Bolognese, all wrapped in soft tortillas instead of traditional pasta. It’s a twist on two classic favorites that feels both unique and familiar.
Perfect for family gatherings or a stress-free weeknight dinner, this dish comes together effortlessly and delivers that satisfying, indulgent flavor we all crave. With bubbling mozzarella and a sprinkle of Parmesan creating a golden crust, every forkful is a little piece of comfort. If you’ve been trapped in the fast food rut, let me introduce you to your new favorite hybrid meal—your family will be begging for it at the dinner table!
Why Will You Love Lasagnchildas?
Unique fusion: Lasagnchildas brings together the best of lasagna and enchiladas for an unforgettable meal.
Comforting layers: The creamy ricotta and savory beef Bolognese create flavors that will warm your heart.
Easy to prepare: This simple recipe requires minimal effort, making it perfect for busy weeknights.
Crowd-pleaser: Whether it’s a family gathering or a cozy dinner, it’s sure to impress everyone at the table.
Versatile options: Feel free to customize with your favorite proteins or veggies, and enjoy endless variations.
Transform your weeknight meals with this comforting dish that’s as delightful to serve as it is to eat!
Lasagnchildas Ingredients
For the Bolognese
• Extra-virgin olive oil – Adds richness to the sautéed vegetables for a flavorful base.
• Medium yellow onion, finely chopped – Provides essential base flavor and natural sweetness to the sauce.
• Medium carrot, peeled and finely chopped – Contributes natural sweetness and texture to the mix.
• Kosher salt – Essential for seasoning, enhances all flavors in the dish.
• Garlic cloves, minced – Provides aromatic depth, making the Bolognese irresistible.
• Lean ground beef – Serves as the main protein source, imparting hearty texture.
• Hot Italian sausage, casings removed and crumbled – Adds a spicy kick to the meat mixture.
• Taco seasoning – Infuses the Bolognese with bold Mexican flavors, making this dish truly unique.
• Tomato paste – Concentrates the tomato flavor, thickening the sauce beautifully.
• Low-sodium beef broth – Adds moisture and richness, making the filling tender and juicy.
• Homemade or store-bought marinara sauce (divided) – Forms the delicious base layer of flavors throughout.
For the Cheese Mixture
• Large egg – Binds the ricotta mixture together, ensuring a smooth texture between layers.
• Ricotta (about 1 cup) – Adds the creamy richness that makes every bite comforting.
• Chopped fresh basil (plus more for serving) – Brightens the dish with fresh herbal notes.
• Chopped fresh oregano – Adds aromatic depth to the cheese mixture.
• Parmesan, finely grated (about 1 cup, divided) – Provides a salty, nutty flavor and creates a crispy topping when baked.
For Assembly
• Flour tortillas (6, 7-inch) – The exciting twist that replaces traditional lasagna noodles in this Lasagnchildas recipe.
• Shredded mozzarella – Melts beautifully over the top for a gooey, chewy finish.
• Cooking spray – Prevents sticking during baking, ensuring an easy release from the dish.
With these ingredients at your fingertips, you’re set to create a comforting plate of Lasagnchildas that bursts with flavor!
How to Make Lasagnchildas
- Prep Ingredients: Start by heating extra-virgin olive oil in a large skillet over medium heat. Sauté the chopped onions and carrots until softened, about 5 minutes. Season with kosher salt and add minced garlic, cooking for an additional minute until fragrant.
- Cook Meat: Add lean ground beef and crumbled hot Italian sausage to the skillet. Brown the meat for about 7-10 minutes, stirring occasionally. Once fully cooked, mix in taco seasoning, tomato paste, and low-sodium beef broth. Let the mixture simmer until thickened, approximately 10 minutes.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta, a large egg, chopped basil, and oregano. Mix well before folding in half of the grated Parmesan, creating a creamy filling.
- Assemble: Spread a thin layer of marinara sauce at the bottom of a baking dish. Take each flour tortilla, fill it with a portion of the meat mixture, and a scoop of the ricotta mix. Roll them up seam-side down and place them in the dish. Repeat this process until all tortillas are filled.
- Top and Bake: Pour the remaining marinara sauce over the assembled Lasagnchildas. Sprinkle shredded mozzarella and the remaining Parmesan on top. Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until bubbly and golden brown.
- Serve and Garnish: Once baked, allow the dish to rest for a few minutes. Garnish with additional fresh basil before slicing and serving warm.
Optional: Serve with a side salad for a fresh contrast to the rich flavors.
Exact quantities are listed in the recipe card below.
Expert Tips for Lasagnchildas
- Brown the Meat Well: Aim for a deep brown color when cooking the beef and sausage; this enhances the overall flavor profile of your Lasagnchildas.
- Avoid Soggy Tortillas: Ensure your filling isn’t too wet, which can make tortillas soggy. Adjust the sauce and broth quantities if necessary.
- Cool Before Slicing: Let the Lasagnchildas sit for a few minutes after baking. This helps the layers hold together better when you serve.
- Customize with Ease: Feel free to mix in extra veggies or swap proteins, making this comfort food even more personal to your taste.
- Check for Melted Cheese: Bake until bubbly and golden on top; undercooked cheese will lead to a less satisfying textural contrast.
What to Serve with Lasagnchildas?
As you dive into the richness of Lasagnchildas, consider these delightful companions that will elevate your dining experience.
- Crisp Green Salad: A refreshing mix of greens with a zesty vinaigrette perfectly balances the creamy layers of the Lasagnchildas. The crunch adds a satisfying texture that complements the dish beautifully.
- Garlic Bread: Indulgent and buttery, garlic bread brings a warm, crunchy element to the table that everyone loves. It’s perfect for mopping up any extra sauce on your plate!
- Mexican Street Corn: This sweet and smoky side dish adds fun flavor notes. The creaminess and spices are a delightful echo to the bold enchilada aspects of the Lasagnchildas.
- Roasted Vegetables: Seasonal roasted veggies tossed in olive oil and herbs create a lovely contrast to the rich and cheesy dish. They add color and wholesome goodness to your meal.
- Chilled White Wine: A glass of Sauvignon Blanc or a light Pinot Grigio pairs wonderfully, enhancing the Lasagnchildas without overwhelming its flavors. The crispness cuts through the richness beautifully.
- Chocolate Tres Leches Cake: For dessert, this moist cake soaked in three kinds of milk is just the sweet finish you need. Its lightness contrasts with the hearty meal perfectly and leaves everyone satisfied.
These pairings not only enhance the Lasagnchildas but also create a memorable meal that’s sure to leave a lasting impression. Enjoy!
How to Store and Freeze Lasagnchildas
Fridge: Store leftover Lasagnchildas in an airtight container for up to 4 days. This helps maintain their delicious texture and flavor.
Freezer: You can freeze Lasagnchildas for up to 3 months. Wrap them tightly in plastic wrap, followed by aluminum foil to prevent freezer burn.
Reheating: To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for about 20-25 minutes until heated through. Alternatively, heat in the microwave until warm.
Room Temperature: Avoid leaving Lasagnchildas at room temperature for more than 2 hours to ensure food safety. Enjoy your comforting meal without worry!
Lasagnchildas Variations
Explore exciting twists for your Lasagnchildas to suit your unique palate!
- Meat-Free: Replace ground beef and sausage with black beans, lentils, or sautéed mushrooms for a hearty vegetarian option.
- Spicy Kick: Add sliced jalapeños or a dash of cayenne pepper to the meat mixture for a fiery touch.
- Creamy Spin: Mix in a dollop of sour cream or cream cheese with the ricotta for extra creaminess.
- Different Cheeses: Experiment with smoked Gouda or pepper jack for a smoky, spicy flavor twist that’s truly delectable.
- Gluten-Free: Use gluten-free tortillas to make this dish accessible for those with dietary restrictions. The flavor won’t compromise!
- Veggie-Loaded: Toss in fresh spinach, bell peppers, or zucchini slices for added nutrition and vibrant color that enhances visual appeal.
- Pasta Variant: Try traditional pasta sheets instead of tortillas for a classic lasagna experience. Lasagnchildas can still shine!
- Herbaceous Flair: Add extra fresh herbs like cilantro or parsley into the cheese mixture to amplify the flavors for a delicious, aromatic twist.
With these variations, you can cater to everyone’s tastes and elevate your next Lasagnchildas night!
Make Ahead Options
These Lasagnchildas are perfect for busy home cooks looking to save time during the week! You can prepare the entire casserole up to 24 hours in advance by assembling it in the baking dish, then covering it tightly with plastic wrap and refrigerating. To maintain freshness and avoid sogginess, be sure to use a layer of marinara sauce on the bottom and top before sealing. When you’re ready to enjoy them, simply bake straight from the fridge for about 35-40 minutes, adding a few extra minutes if the dish was cold. Trust me, they will taste just as delicious and comforting as when made fresh!
Lasagnchildas Recipe FAQs
What kinds of tortillas should I use for Lasagnchildas?
Absolutely! For Lasagnchildas, I recommend using soft flour tortillas, preferably 7-inch in size. They provide that delightful texture contrast against the rich, cheesy filling. However, if you’re looking for a gluten-free option, corn tortillas work well too! Just ensure to warm them slightly before filling to make them more pliable.
How should I store leftovers of Lasagnchildas?
You can store leftover Lasagnchildas in an airtight container in the refrigerator for up to 4 days. To maintain their flavor, let them cool completely before sealing. If you’re not planning to eat them within this timeframe, you can freeze them! Wrap tightly in plastic wrap first, then in aluminum foil, to prevent freezer burn.
Can I freeze the Lasagnchildas? How?
Yes, you can freeze Lasagnchildas for up to 3 months! To do this, make sure they are completely cooled after baking. Wrap them tightly in plastic wrap or aluminum foil to seal in freshness. When ready to enjoy, simply thaw them in the fridge overnight and bake at 375°F (190°C) for 20-25 minutes until heated through.
What should I do if my Lasagnchildas turned out soggy?
Very! If your Lasagnchildas turn out soggy, it may be due to excess moisture in the filling or sauce. To avoid this, make sure to sauté the vegetables well and drain any excess liquid from the cooked meat. Alternatively, you can try using less broth or even substituting part of the marinara sauce with a thicker variant. Letting the dish cool for a few minutes before slicing can also help it hold its shape better.
Are there any dietary considerations for pets or allergies with Lasagnchildas?
When making Lasagnchildas, I recommend avoiding feeding them to pets, as ingredients like onion and garlic are toxic to dogs and cats. For allergies, be cautious with the cheese and gluten in the tortillas, as they can cause reactions in sensitive individuals. If you’re making this dish for someone with dietary restrictions, consider substituting gluten-free tortillas and using dairy-free cheese options for a safe and enjoyable meal.
Lasagnchiladas: Your New Favorite Comfort Food Fusion
Ingredients
Equipment
Method
- Start by heating extra-virgin olive oil in a large skillet over medium heat. Sauté the chopped onions and carrots until softened, about 5 minutes. Season with kosher salt and add minced garlic, cooking for an additional minute until fragrant.
- Add lean ground beef and crumbled hot Italian sausage to the skillet. Brown the meat for about 7-10 minutes, stirring occasionally. Once fully cooked, mix in taco seasoning, tomato paste, and low-sodium beef broth. Let the mixture simmer until thickened, approximately 10 minutes.
- In a separate bowl, combine ricotta, a large egg, chopped basil, and oregano. Mix well before folding in half of the grated Parmesan, creating a creamy filling.
- Spread a thin layer of marinara sauce at the bottom of a baking dish. Take each flour tortilla, fill it with a portion of the meat mixture, and a scoop of the ricotta mix. Roll them up seam-side down and place them in the dish. Repeat this process until all tortillas are filled.
- Pour the remaining marinara sauce over the assembled Lasagnchildas. Sprinkle shredded mozzarella and the remaining Parmesan on top. Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until bubbly and golden brown.
- Once baked, allow the dish to rest for a few minutes. Garnish with additional fresh basil before slicing and serving warm.
