Creamy, Baked, and Packed with Bold Flavor
When comfort meets creativity, you get Lasagna Enchiladas—a mash-up that takes the best of two worlds and turns dinner into an event. Imagine the hearty, slow-simmered flavor of classic beef ragu layered with rich Parmesan béchamel, all wrapped up in soft flour tortillas instead of noodles. It’s cheesy, saucy, and unapologetically satisfying.
This recipe by Top’Chef Zachary SaVoy of @foodhyve fuses Italian soul with a Mexican twist. It’s the kind of dish that makes weeknights feel like a special occasion—oozing mozzarella, layered with spice, and baked until golden and bubbling.
Ingredients
For the Lasagna Enchiladas
- 3 cups beef ragu (see recipe below)
- 1 cup mozzarella cheese, shredded
- 10–12 flour tortillas
- Melted unsalted butter, for brushing
For the Beef Ragu
- 1 lb ground beef
- 28 oz tomato sauce or puree
- 1 tbsp tomato paste
- ¾ tsp dried rosemary
- ¾ tsp dried thyme
- ½ tsp dried basil
- 1 tsp sugar
- 1½ tsp salt
- ½ tsp freshly ground black pepper
For the Béchamel Sauce
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1½ cups Parmesan cheese, grated
- 1 tbsp chicken bouillon
- Salt, pepper, and a pinch of nutmeg, to taste
Step-by-Step Instructions
1. Make the Beef Ragu
- Heat a skillet over medium heat. Add ground beef and cook until browned.
- Stir in tomato paste, then add tomato sauce/puree.
- Season with rosemary, thyme, basil, sugar, salt, and black pepper.
- Simmer on low heat for 20–25 minutes, allowing the flavors to deepen and the sauce to thicken.
2. Prepare the Béchamel Sauce
- In a saucepan, melt butter over medium heat.
- Whisk in flour to create a roux; cook for 1–2 minutes until golden.
- Gradually pour in milk, whisking constantly to prevent lumps.
- Stir in Parmesan cheese and chicken bouillon, and season with salt, pepper, and nutmeg.
- Continue stirring until thickened and creamy. Remove from heat.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lay out the flour tortillas and spread a spoonful of beef ragu and a drizzle of béchamel sauce onto each.
- Roll up each tortilla tightly and place seam-side down in a greased baking dish.
4. Bake to Golden Perfection
- Pour remaining béchamel and ragu over the top of the rolled tortillas.
- Sprinkle generously with mozzarella cheese.
- Brush edges with melted butter for extra crispness.
- Bake for 20–25 minutes, or until bubbling and golden on top.
5. Serve and Enjoy
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley or extra Parmesan if desired.
Pro Tips & Serving Suggestions
- Add spice: Mix a little crushed red pepper into the ragu for extra heat.
- Make it creamy: Add a dollop of ricotta or mascarpone inside each roll.
- Presentation tip: Drizzle with béchamel right before serving for a restaurant-style finish.
- Pair it up: Serve with garlic bread or a fresh green salad.
About the Creator
This recipe is created by Top’Chef Zachary SaVoy, founder of FoodHyve ( @foodhyve)—a culinary innovator who brings global flavors and fine-dining flair to everyday dishes. Known for bold fusion recipes that merge technique with comfort, Chef SaVoy transforms familiar meals into unforgettable experiences.
Top’Chef Zachary SaVoy | @foodhyve