Easy Lasagna Stuffed Burritos

• Meat

  • 1 lb Beef, ground lean
  • 12 oz Sausage, ground

• Produce

  • 1 Pinch Basil, dried
  • 2 cloves Garlic
  • 1 Onion
  • 1 Pinch Oregano, dried

• Canned Goods

  • 2 tsp Beef bouillon powder
  • 4 tbsp Tomato paste

• Condiments

  • 1 21 ounces (600 grams bottle Tomato puree / sauce

• Pasta & Grains

  • 6 Tortilla wraps (white or while wheat, large

• Baking & Spices

  • 2 tbsp All purpose or plain flour
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 1/2 cups Milk
  • 7 oz Mozzarella cheese, fresh
  • 3/4 cup Mozzarella cheese

Found on cafedelites.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2-3 cloves garlic, minced
• 1 pound (500 grams) ground lean beef
• 12 ounces (350 grams) ground sausage
• 21 ounces (600 grams) bottle tomato puree / sauce, or passata (or marinara sauce), divided
• 4 tablespoons tomato paste
• 2 teaspoons beef bouillon powder
• Salt and pepper, to taste
• Pinch of dried oregano
• Pinch of dried basil
• 6-8 large tortilla wraps (white or while wheat)
• 7 ounces (200 grams) fresh mozzarella cheese, thinly sliced
• ¾ cup shredded mozzarella cheese
• 2 tablespoons butter, chopped
• 2 tablespoons all purpose or plain flour
• 1½ cups milk
• ¼ teaspoon salt

Directions

• Preheat oven to broil or grill settings on medium heat. Lightly spray a baking sheet / tray with cooking oil spray; set aside.
• Heat the olive oil in a large pan or skillet. Sauté onions and garlic until translucent and fragrant over low-medium heat.
• Add in the ground beef and sausage; fry until browned, while breaking the meat up with a wooden spoon.
• Stir in ¾ of the tomato puree. Add the tomato paste, bouillon powder, salt and pepper (to taste), and dried herbs. Bring to a simmer until sauce thickens. Remove from heat and allow to cool slightly (the sauce will be thicker than normal lasagne sauce to avoid wetting and ripping the tortillas).
• While cooling, prepare white sauce (optional)
• Melt butter in a medium saucepan over medium-high heat. Add flour; cook, quickly stirring for 1 to 2 minutes. Remove from heat. Gradually add milk, starting with ¼ cup, whisking constantly, until mixture is smooth. Return to a low heat and cook, stirring continuously with a wooden spoon, for about 10 minutes, or until sauce thickens and comes to a boil. (It should coat the back of a wooden spoon.) Remove from heat.
• Heat tortillas in microwave for one minute until soft. Place two slices of mozzarella onto the tortilla; spread about ¼ cup of meat on each tortilla, and top with 2 more slices of mozzarella. Fold over tortilla ends, and roll up. Pour remaining tomato puree/sauce over the top (about 2 tablespoons each burrito), spoon white sauce over the tomato sauce, and top with the shredded mozzarella. Place burritos on prepared baking sheet / tray; bake burritos until cheese has melted and the tortillas are golden. Serve immediately.