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Crepe Lasagna

Crepe Lasagna

Name: Crepe Lasagna
Total time: 1 h 20 min
Yield: 6 Servings
Ingredients: vegetable oil; red onion: 1; carrot: 1; garlic clove: 2; minced meat: 14; salt; pepper; tomato sauce: 1.5; rosemary; butter: 1; crepe: 4; low moisture mozzarella: 3.5; butter: 1.8; flour: 1.8; milk: 1.5; nutmeg: 0.5; salt; pepper

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min

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Main Course
Medium
80 minutes
Serves 6
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Ingredients

	vegetable oil vegetable oils 0 vegetable oil
	1 red onion red onions 1 1 red onion , sliced
	1 carrot carrots 1 1 carrot , shredded
	2 garlic clove garlic cloves 0 2 garlic cloves , slices
	14 minced meat minced meats 0 14 ounces of minced meat
	ounce salt ounces salts 0 salt
	pepper peppers 0 pepper
	1.5 tomato sauce tomato sauces 1 1 ½ cups of tomato sauce
	cup rosemary cups rosemary 0 rosemary leaves
	1 butter butters 1 1 teaspoon butter
	4 teaspoon crepe teaspoons crepes 1 4 store-bought crepes
	3.5 low moisture mozzarella low moisture mozzarellas 0 3.5 ounces of low moisture mozzarella , shredded
	For the bechamel sauce:
	1.8 ounce butter ounces butters 0 1.75 ounces of butter
	1.8 ounce flour ounces flours 0 1.75 ounces of flour
	1.5 ounce milk ounces milks 1 1 ½ cups of milk
	0.5 cup nutmeg cups nutmegs 1 ½ teaspoon nutmeg
	teaspoon salt teaspoons salts 0 salt
	pepper peppers 0 pepper

Nutritional Information

419 kcal

Calories

31 g

Carbs

25 g

Protein

21 g

Fat

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Have you ever tried to reinvent your lasagna? You can simply do it by experimenting with the filling, but for a really interesting twist, try to use crepes instead of lasagna sheets. But don’t bother making homemade crepes, if you don't have the time. The store-bought ones are a good fix for this dish!

Features:

Nut Free

Ingredients

1
1
2
14
1.5
1
4
3.5
For the bechamel sauce:
1.8
1.8
1.5
0.5

Steps

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

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.