Crepe Lasagna

Crepe Lasagna

Introduction

Crepe lasagna is a delightful twist on the classic lasagna dish. Instead of traditional lasagna noodles, this recipe uses thin crepes as the base, creating a lighter and more delicate lasagna. Layered with a rich meat sauce, creamy béchamel, and melted cheese, this crepe lasagna is sure to impress your family and friends.

Ingredients:

For the crepes:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1/4 teaspoon salt
• 1 tablespoon melted butter

For the meat sauce:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

For the béchamel sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

For assembly:

• 12 ounces shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Make the crepes:
2. In a blender, combine the flour, eggs, milk, salt, and melted butter. Blend until smooth. Heat a non-stick skillet over medium heat and cook the crepes one at a time, pouring about 1/4 cup of batter into the pan and swirling to coat the bottom. Cook for 1-2 minutes per side, or until golden brown.
3. Prepare the meat sauce:
4. In a large skillet, brown the ground beef over medium heat. Add the onion and garlic and cook until softened. Stir in the crushed tomatoes, ¹ oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or until the sauce has thickened.