Crepe Lasagna

How to Make Crepe Lasagna

1. Heat 2-3 tablespoons of vegetable oil in a skillet.
2. Add the red onion, mix and cook until it softens.
3. Add the shredded carrot and stir.
4. Add the garlic slices and cook until all the veggies soften.
5. Add the minced meat, salt, and pepper, stir and cook together until the meat is browned and cooked through.
6. Add 1 cup (255 grams) of tomato sauce and 5-6 fresh rosemary leaves. If needed, add the remaining tomato sauce. Simmer about 5 more minutes. Set aside.
7. Make the bechamel sauce:
8. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour it into the flour while stirring.
9. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
10. Keep on heat and slowly add the milk, while stirring fast and continuously.
11. Season with pepper, salt, and nutmeg.
12. When the sauce has a thick and smooth consistency, you can turn off the heat.
13. Preheat the oven to 360 degrees F/180 degrees C.
14. Grease with butter an 8-inch (20 cm) diameter baking pan.
15. Divide the meat mixture into 4 equal quantities.
16. Lay on the bottom of the pan one crepe.
17. Add a layer of meat mixture, then pour bechamel sauce over it.
18. Continue 3 more layers of crepes, meat mixture, and bechamel sauce.
19. Top the dish with shredded mozzarella.
20. Bake for 40 minutes.