Loader

Lasagna Burritos

2019-10-05
  • Servings: 10 servings (10 burritos)
  • Prep Time: 0m
  • Cook Time: 0m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Photo of Grilled Lentil Fritters by ltlmsmfft

    Grilled Lentil Fritters

  • Photo of Instant Pot® Beef Stew by Andre

    Instant Pot® Beef Stew

  • Beef Tenderloin Fondue

    Beef Tenderloin Fondue

  • Photo of Soul Food Seasoning by roseann1976

    Soul Food Seasoning

  • Photo of Instant Pot® Philly Cheesesteak Stuffed Peppers by thedailygourmet

    Instant Pot® Philly Cheesesteak Stuffed Peppers

“The idea of combining 2 different cuisines has always been my favorite for cooking. When you take 2 great recipes – lasagna and burritos – and make them something new, you get a meal that’s unique!”

Ingredients

1 pound ground beef

1 (32 ounce) jar spaghetti sauce

1 (24 ounce) carton cottage cheese

1 (15 ounce) container ricotta cheese

2 1/4 cups shredded mozzarella cheese, divided

2 eggs

1 cup grated Parmesan cheese, divided

1 tablespoon dried oregano

salt and ground black pepper to taste

1 (16 ounce) package lasagna noodles

10 (10 inch) flour tortillas, or as needed

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Pour in spaghetti sauce; simmer for 5 minutes.
  3. Mix cottage cheese, ricotta, 2 cups mozzarella cheese, eggs, 1/4 cup Parmesan cheese, oregano, salt, and pepper in a large bowl.
  4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
  5. Place 1 lasagna noodle over a flour tortilla. Spread some of the beef sauce on top. Add another lasagna noodle. Spread an even layer of the cottage cheese mixture on top; cover with a third noodle. Fold in tortilla edges and roll up into a burrito. Repeat with remaining tortillas.
  6. Place burritos in a baking dish. Spread remaining sauce mixture over the burritos; cover with remaining mozzarella and Parmesan cheeses.
  7. Bake in the preheated oven until heated through and bubbling, about 13 minutes. Cool for 5 minutes per serving.
Original recipe source
Recipe Type:

Leave a Reply

Your email address will not be published. Required fields are marked *