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Crèpe Lasagna
Servings:

serving time1 8-inch Crèpe Lasagna

Ingredients

  • For the crèpes:

  • 1 1/2 cups flour

  • 2 eggs

  • 1 1/4 cups milk

  • Salt and pepper

  • For the spinach layers:

  • 1 1/2 cups ricotta

  • 2 cups frozen spinach, defrosted and squeezed of all

  • water

  • 1 cup Parmesan, finely grated

  • 1 egg

  • Salt and pepper

  • For the tomato layers:

  • 10 oz passata or tomato sauce

  • 2 1/2 cups mozzarella, grated

Instructions

  1. Preheat the oven to 320 F.

  2. Make the crèpes: In a large bowl, measure the flour, and make a well in the centre. Add the eggs, salt, and pepper. Whisk gently to combine, and slowly add the milk until you have a smooth batter with no lumps.

  3. One by one, fry the crèpes (this should make 10) and leave to cool.

  4. Make the spinach layer: In another bowl, mix together all the ingredients, and set aside.

  5. To assemble: Place 1 crèpe on the bottom of the springform pan. Use 1 large tablespoon of spinach mixture, and spread evenly all over the crèpe. Layer until all the crèpes and spinach mixture are used up. Next, spread with a third of the tomato sauce and a sprinkling of mozzarella instead of spinach every third crèpe.

  6. On the final crèpe, spread a generous amount of tomato sauce, and sprinkle with mozzarella to cover.

  7. Bake for 30 minutes.

  8. Remove from the oven, and serve right away.

Crèpe Lasagna
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