Vegetarian Crepe Lasagna







A recipe allowed in a / diet.

Are you a vegetarian? That doesn’t mean you should deprive yourself of moussaka, lasagna or other meaty dishes. Use a wide range of veggies to make a satisfying meal out of vegetarian lasagna. You can bring in another dimension of taste by using lasagna sheets instead of crepes!

Nutritional Chart

Calories: 309 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 24 g
  • 9 g
  • 21 g

Ingredients Needed for Vegetarian Crepe Lasagna

1 tablespoon vegetable oil
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
½ zucchini, cut into small chunks
5 mushrooms, cut into quarters
3 eggplants slices, cut into cubes
⅔ cup tomato sauce
2 garlic cloves
4 rosemary leaves
4 store-bought crepes
3.5 ounces of cheddar cheese, shredded

For the bechamel sauce:

1.75 ounces of butter
1.75 ounces of flour
1 ½ cups of milk
½ teaspoon nutmeg

How to Make Vegetarian Crepe Lasagna

  1. Make the bechamel sauce:
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour it in the flour while stirring.
  3. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while continuously stirring.
  5. Season with pepper, salt, and nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat. Set aside.
  7. Then, heat the vegetable oil in a wok.
  8. Add the red and yellow bell pepper and stir. Cook until they start to soften.
  9. Add the zucchini, mushrooms, and eggplant.
  10. Season with salt and pepper. Continue to cook until the veggies start to soften.
  11. Add the tomato sauce.
  12. Crush the garlic and add it to the wok. Stir and simmer for 5-7 minutes.
  13. Add rosemary leaves and cook for 2 more minutes, then turn off the heat. Set the vegetable mixture aside.
  14. Preheat the oven to 360 degrees F/180 degrees C.
  15. Lay a 8-inch (20 cm) diameter baking pan with parchment paper.
  16. Lay the first crepe on the bottom of the pan.
  17. Add a layer of vegetable mixture, then pour 2-3 tablespoons of bechamel sauce over it.
  18. Continue with 3 more layers of crepes, vegetables mixture, and bechamel sauce.
  19. Top the dish with shredded cheddar cheese.
  20. Bake for 35 minutes.

Did you like this recipe?

Click on a star to rate it!

Average rating 4 / 5. Vote count: 2

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top