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Lasagne Burrito
Rating:
Created by:
QAST, Ferny Hills State School
Prep time:
30 mins
Cooking
50 min
Serves:
12
- Chrissy Buzzard
Category:
Tags:
Ingredients
3 dry lasagne sheets
2 tbsp canola oil
800g lean beef mince
3 carrots, grated
1 large zucchini, grated
140g tomato paste
1 x 700g bottle of Italian passata
2 tsp garlic powder
1 tsp onion powder
300g low-fat cottage cheese
120g shredded light Mozzarella
12 tortilla wraps
Method
- Break lasagne sheets into strips, add to boiling water and cook until soft.
- In a large pan, heat oil then brown the beef mince with the carrot and zucchini. Add 1 tsp each of the onion and garlic powder and cook until fragrant.
- Stir through the tomato paste and fry off, then add the passata and simmer. Allow to cool.
- Add 1 tsp of garlic powder to the cottage cheese and stir through.
- To assemble the burritos, lay out the tortillas, spoon on a layer of the mince, then a little cottage cheese, a sprinkle of mozzarella, and top with 2-3 cooked lasagne strips. Add another layer of mince, then roll the burrito and sprinkle a little more cheese on top.
- Bake at 180°C for around 15 minutes.
- Wrap in greaseproof paper and pop in a hot dog bag to serve.
Recipe description
An inventive Italian-meets-Mexican twist that wraps classic comfort food into a tuckshop-friendly format.
Variations
- Any veggies can be used in the mince, e.g. pumpkin, capsicum, spinach. Beef mince can also be substituted for chicken mince.
- Make this gluten-free by using gluten-free lasagne sheets and wraps.
- Can be frozen for up to 3 months.
