Easy Lasagna Stuffed Burritos

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(180g)
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  90/10 Ground Beef(454g)
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  Sausage, Pork, Breakfast(340g)
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  Tomato Sauce(595g)
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  Tomato Paste(60g)
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  Beef bouillon cube(10g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Oregano, Dried
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  Basil, Dried
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  Flour Tortillas
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  Mozzarella Cheese(198g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Mozzarella Cheese(180g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(30g)
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  Whole Milk(360g)
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  1/4 teaspoon salt

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic; sauté for 3–4 minutes until softened and fragrant, stirring occasionally.
2. 2Add the ground beef and pork breakfast sausage to the skillet, breaking the meat apart with a wooden spoon as it cooks over medium-high heat for 6–8 minutes until no pink remains and the meat is browned throughout.
3. 3Stir in the canned tomato sauce, tomato paste, beef bouillon cube, dried oregano, and dried basil. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and reduces slightly (it should be thicker than traditional lasagna sauce to prevent tortilla tearing). Remove from heat and let cool for 5 minutes.
4. 4While the meat sauce cools, melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter and cook, stirring constantly, for 1–2 minutes until combined. Remove from heat, then gradually whisk in the whole milk, starting with ¼ cup at a time, until smooth. Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon, for 8–10 minutes until the sauce thickens enough to coat the back of the spoon, then remove from heat.
5. 5Microwave the flour tortillas wrapped in a damp paper towel for 45–60 seconds until soft and pliable. Lay each tortilla flat, place one handful of part-skim mozzarella in the center, spread approximately ¼ cup of the cooled meat sauce on top, then add another handful of mozzarella. Fold in the sides and roll tightly away from you.
6. 6Preheat your oven to 375°F and lightly oil a baking sheet. Arrange the rolled burritos seam-side down on the prepared baking sheet, spacing them evenly. Spoon the remaining meat sauce (about 2 tablespoons) over each burrito, then spoon the white sauce over the tomato sauce, and finish with a layer of shredded part-skim mozzarella on top.
7. 7Bake at 375°F for 12–15 minutes until the cheese is melted and bubbly and the tortillas are light golden brown at the edges.
8. 8Remove from oven and cool for 2–3 minutes, then divide the burritos evenly into 8 airtight containers while still warm.