Lasagna Burritos Food

EASY LASAGNA STUFFED BURRITOS

Steps:

• Preheat oven to broil or grill settings on medium heat. Lightly spray a baking sheet / tray with cooking oil spray; set aside.

BURRITO LASAGNA

Steps:

• Cook onion & garlic until golden.
• Add mince and brown.
• Add burrito seasoning & water (according to packet specifications) and cook down to a typical burrito filling consistency.
• Grease a baking dish and put some taco sauce on the bottom.
• Add a layer of Tortillas.
• Add half the mince mixture in an even layer.
• Add a layer of Tortillas.
• Add a layer of beans (as deep as preffered), Jalapenos (to taste), corn kernels & tomato.
• Add a layer of Tortillas.
• Add the other half of the mince mixture.
• Top with a good amount of Taco sauce, then cheese.
• Bake in a moderate oven until the cheese is nicely browned.

LASAGNA BOLOGNESE

Steps:

• Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
• Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
• Heat the olive oil in a large pot over high heat. Cook the ground beef and pork in batches, breaking them up with a wooden spoon, until browned, 6 to 8 minutes. Transfer the meat to a bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
• Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and 2 teaspoons salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
• Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
• Meanwhile, make the bechamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 teaspoons salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
• Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel.
• Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup bechamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
• Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.

CHICKEN LASAGNA BURRITOS

Steps:

• Combine Roma tomatoes, jalapeno, onion, oregano, cilantro, garlic, and lime juice. Mix well and set aside.
• Combine egg, ricotta, sour cream and romano cheese. Mix well and set aside.
• Sprinkle oregano, garlic powder and paprika over chicken.
• In a large skillet, heat oil over medium-high heat.
• Add chicken and cook, stirring, until browned on all sides.
• Add onion and cook until beginning to soften.
• Stir in Italian dressing and salsa.
• Cook, stirring often, until chicken is cooked through, about 20 minutes.
• Let cool 5 minutes.
• Lightly grease two 2-quart microwave-safe baking dishes, or two 8" square microwave-safe baking dishes.
• Heat tortillas in microwave for 10 seconds to make them pliable.
• Spoon some of the ricotta mix on a tortilla and spread to about 1/2 inch from edge.
• Spoon some of the chicken mixture on top of the ricotta.
• Sprinkle on some of the shredded cheeses.
• Roll up into a burrito.
• Place in one of the baking dishes.
• Repeat with the remaining tortillas; each baking dish should hold 5 burritos.
• Top with slices of Muenster cheese.
• Casseroles may be covered and frozen at this point. Thaw before proceeding.
• To cook, place casserole in microwave and cook on high for 10-15 minutes, turning halfway through, or until cheese is melted and burritos are heated through.