Slow cooked ragu, a smooth béchamel, al dente lasagna sheets and loads of mozzarella, all rolled up into a burrito, and baked until oozing. And believe us when we say, this was gobbled up in seconds.
So like any ragu, we'll start by browning off our meat till browned and slightly crispy. Remove and in the same pot, start sautéing our veggies, along with the garlic for about 10 minutes. Into this, deglaze with our red wine, and add our seasonings, herbs and spices. Mix well, add in our tomatoes and cook on a simmer for as long as you can withstand. But a minimum of 2 hours!
For the béchamel, in a new clean pot, start by melting butter over a low heat, adding in our flour and cooking until it begins to smell nutty. Slowly add in our milk, whisking constantly until the sauce is smooth, glossy and thick. Season with salt, pepper and nutmeg, and allow to cool completely before using!
To build this beauty, get a couple flour tortillas down on a counter, and start layering on ragu, our lasagna sheet, followed by béchamel and cheese. Keep layering it up another 2 times before rolling it up, sear on both sides and wrap in tin foil. Finish in the oven for 5 minutes, cut in half and dig in!
