Layering tortillas like pasta sheets turns bolognese and white sauce into a Mexican-Italian hybrid neither country would officially recognize.
Lasagna Style Baked Burritos
Dive into a delicious fusion of flavors with our Lasagna Style Baked Burritos! Packed with lean ground turkey, gooey mozzarella, and vibrant marinara, these burritos are a guilt-free treat that will satisfy your cravings without the extra calories. Bake them to golden perfection for a melty, comforting meal that’s sure to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This mongrel dish is what happens when Bologna's 1900s ragu tradition gets kidnapped by Mexico's Tex-border wrap culture and shoved into an Australian gym-bro's meal prep containers—Italian bolognese sauce and béchamel, normally reserved for proper lasagna sheets, get stuffed into a low-carb tortilla and grilled until it resembles a confused Milanese nonna's fever dream of a Tijuana taco stand.
Regional Twist
Down in Mexico's Oaxaca region, they'd ditch the 50% less fat cheese entirely for stringy Oaxaca cheese, swap the bolognese for a smoky chipotle-spiked mince, and grill the wrap on a comal instead of under the oven's grill setting.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 x small carrot
- Parsley on top *optionaloptional
🥩Meat & Seafood(1)
- 150g Lean Beef Mince (5 star) (0.33 lbs)
🥛Dairy & Eggs(1)
- 40g 50% less fat cheese (I used Beqa) (1.41 oz)I used Beqa
🫙Pantry Staples(1)
- 80g Bolognese pasta sauce (I used Dolmio, feel free to make from scratch!) (2.82 oz)feel free to make from scratch
📦Other(2)
- 2 Tbsp prepared white sauce (I used Gravox, feel free to make from scratch!) (30 ml)feel free to make from scratch
- 2 x Low Carb Wraps
Nutrition (per serving)
Calories
158
Protein
15g
Carbs
11g
Fat
7g
👨🍳 Instructions
- 1
Line a baking tray and preheat your oven on grill to 200 degrees.
- 2
Cook your finely grated carrot in a non-stick pan until soft, add your mince (plus any seasonings you like) until it is cooked through, turn the heat down then add your bolognese sauce, let it simmer then remove from the heat.
- 3
Meanwhile prepare your white sauce with boiling water as per packet instructions.
- 4
Lay out your wrap, add cheese to the base, then your cooked bolognese, 1/2 tbsp of white sauce, fold it into a burrito then add 1/2 tbsp of white sauce on top with some of your cheese, repeat for remaining wrap then pop it in the oven until the cheese is golden and crispy on top.
💡 Pro Tips
- ✓Grate your carrot on the fine microplane (not box grater) to achieve 1-2mm pieces that soften in 3-4 minutes instead of 8-10, because smaller surface area increases heat penetration exponentially.technique1-2mm pieces, 3-4 minutes vs 8-10 minutes
- ✓Brown your mince at 180°C (medium-high heat) for 2-3 minutes before adding the carrot to render 30-40% of the fat, creating better texture and preventing the filling from becoming soggy when baked.timing180°C, 2-3 minutes, renders 30-40% fat
- ✓Reduce your Bolognese mixture to 60-65% of its original volume (about 2-3 minutes of uncovered simmering) before filling wraps, because excess moisture will exceed the wrap's absorption capacity and cause separation during the 12-15 minute bake at 200°C.technique60-65% final volume, 2-3 minutes simmering
- ✓Use 2 tablespoons total white sauce per burrito (1/2 tbsp mixed into filling, 1/2 tbsp on top) rather than the standard 1 tbsp, because the reduced-fat cheese (40g) has 15-20% less emulsifying ability and needs additional binder to prevent separation.ingredient2 tbsp per burrito, 15-20% less emulsifying ability in reduced-fat cheese
- ✓Bake at 200°C for 12-15 minutes on grill setting (not conventional oven) so the top cheese reaches 165°C for Maillard browning within this timeframe, while the wrap interior stays below 100°C and maintains structure instead of becoming rubbery.equipment200°C grill setting, 12-15 minutes, top reaches 165°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Layering tortillas like pasta sheets turns bolognese and white sauce into a Mexican-Italian hybrid neither country would officially recognize.
Lasagna Style Baked Burritos
Dive into a delicious fusion of flavors with our Lasagna Style Baked Burritos! Packed with lean ground turkey, gooey mozzarella, and vibrant marinara, these burritos are a guilt-free treat that will satisfy your cravings without the extra calories. Bake them to golden perfection for a melty, comforting meal that’s sure to become a weeknight favorite!
The Story
This mongrel dish is what happens when Bologna's 1900s ragu tradition gets kidnapped by Mexico's Tex-border wrap culture and shoved into an Australian gym-bro's meal prep containers—Italian bolognese sauce and béchamel, normally reserved for proper lasagna sheets, get stuffed into a low-carb tortilla and grilled until it resembles a confused Milanese nonna's fever dream of a Tijuana taco stand.
Regional Twist
Down in Mexico's Oaxaca region, they'd ditch the 50% less fat cheese entirely for stringy Oaxaca cheese, swap the bolognese for a smoky chipotle-spiked mince, and grill the wrap on a comal instead of under the oven's grill setting.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 x small carrot
- Parsley on top *optionaloptional
🥩Meat & Seafood(1)
- 150g Lean Beef Mince (5 star) (0.33 lbs)
🥛Dairy & Eggs(1)
- 40g 50% less fat cheese (I used Beqa) (1.41 oz)I used Beqa
🫙Pantry Staples(1)
- 80g Bolognese pasta sauce (I used Dolmio, feel free to make from scratch!) (2.82 oz)feel free to make from scratch
📦Other(2)
- 2 Tbsp prepared white sauce (I used Gravox, feel free to make from scratch!) (30 ml)feel free to make from scratch
- 2 x Low Carb Wraps
Nutrition (per serving)
Calories
158
Protein
15g
Carbs
11g
Fat
7g
👨🍳 Instructions
- 1
Line a baking tray and preheat your oven on grill to 200 degrees.
- 2
Cook your finely grated carrot in a non-stick pan until soft, add your mince (plus any seasonings you like) until it is cooked through, turn the heat down then add your bolognese sauce, let it simmer then remove from the heat.
- 3
Meanwhile prepare your white sauce with boiling water as per packet instructions.
- 4
Lay out your wrap, add cheese to the base, then your cooked bolognese, 1/2 tbsp of white sauce, fold it into a burrito then add 1/2 tbsp of white sauce on top with some of your cheese, repeat for remaining wrap then pop it in the oven until the cheese is golden and crispy on top.
💡 Pro Tips
- ✓Grate your carrot on the fine microplane (not box grater) to achieve 1-2mm pieces that soften in 3-4 minutes instead of 8-10, because smaller surface area increases heat penetration exponentially.technique1-2mm pieces, 3-4 minutes vs 8-10 minutes
- ✓Brown your mince at 180°C (medium-high heat) for 2-3 minutes before adding the carrot to render 30-40% of the fat, creating better texture and preventing the filling from becoming soggy when baked.timing180°C, 2-3 minutes, renders 30-40% fat
- ✓Reduce your Bolognese mixture to 60-65% of its original volume (about 2-3 minutes of uncovered simmering) before filling wraps, because excess moisture will exceed the wrap's absorption capacity and cause separation during the 12-15 minute bake at 200°C.technique60-65% final volume, 2-3 minutes simmering
- ✓Use 2 tablespoons total white sauce per burrito (1/2 tbsp mixed into filling, 1/2 tbsp on top) rather than the standard 1 tbsp, because the reduced-fat cheese (40g) has 15-20% less emulsifying ability and needs additional binder to prevent separation.ingredient2 tbsp per burrito, 15-20% less emulsifying ability in reduced-fat cheese
- ✓Bake at 200°C for 12-15 minutes on grill setting (not conventional oven) so the top cheese reaches 165°C for Maillard browning within this timeframe, while the wrap interior stays below 100°C and maintains structure instead of becoming rubbery.equipment200°C grill setting, 12-15 minutes, top reaches 165°C