Crepe Lasagna

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Ingredients

Adjust Servings:
vegetable oil
1 red onion
1 carrot
2 garlic cloves
14 ounces of minced meat
salt
pepper
1 ½ cups of tomato sauce
rosemary
1 teaspoon butter
4 store-bought crepes
3.5 ounces of low moisture mozzarella
For the bechamel sauce:
1.75 ounces of butter
1.75 ounces of flour
1 ½ cups of milk
¼ teaspoon nutmeg
salt
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

  • For the bechamel sauce:

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.

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.

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