Crêpe Lasagna

Our only question is "how did it take us so long to combine our two favourite foods?"


  • 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


  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.