Lasagna with Crepes
This recipe is the ultimate comfort food. My mom's meat filled crepes with bechamel sauce and cheese are what lasagna dreams are made of!
Servings: 10
Ingredients
The Crepes
- 1 ⅓ cups milk I used 2%
- 1 cup water
- 5 tablespoons melted butter cooled down
- 2 cups all-purpose flour add a touch less if you want them thinner
The Bechamel Sauce
- 3 ½ tablespoons butter
- ½ cup all-purpose flour
- 2 cups milk
- salt to taste
The Meat Filling
- 2 tablespoons olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 2 cloves garlic minced
- 600 grams ground meat we used pork, you can use beef or any
- 1 tablespoon tomato paste
- 1 teaspoon dry oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon all-purpose flour
- ½ cup unsalted vegetable broth or water
- 10 tablespoon mozzarella
Additional Ingredients
- 1 cup tomato sauce we used homemade sugo
- ¼ cup grated Parmigiano Reggiano cheese measure with your heart
- ½ cup grated mozzarella measure with your heart
Instructions
Crepes
Bechamel Sauce
- In a pot on the stove, on medium heat, add the butter and make sure it shimmers. Once the butter is melted and bubbly, stir in the flour until a thick paste. Slowly add the milk as you whisk at the same time.
- Continue to whisk until the milk has finished. Once the milk has finished whisk for a few more minutes until the sauce has thickened. It should coat the back of a wooden spoon. Take it off the heat and set aside.
The Meat Filling
- In a large pan on the stove on medium-high heat, add the oil and let it heat up. Add the onions and carrots. Add in the garlic and stir. Add the ground meat and begin to break it up. Fry the ground meat for about 10 minutes or until it begins to pop. The water should completely evaporate and the pan should be dry.
- When the water has evaporated, reduce the heat to medium-low. Stir in the tomato paste. Add the oregano, paprika, and salt, stir. Sir in the tablespoon of flour and broth. If you don't want to use broth you can also use water.
- Cook it for another minute or so until thick. Take the meat off the heat.
Assembling the Crepes
- Preheat the oven to 400F (200C)
- Take a 9 x13 baking dish or any dish that can fit 10 crepes tightly.
- Place a crepe onto a plate or your work surface. Add approximately 3 tablespoons of the meat filling, a sprinkle of grated mozzarella and roll it tightly. Repeat this step until all of the crepes are filled and rolled. How much filling you add will depend on how big/small your crepes are. Measure with your heart.
- Add 1-2 ladles of marinara sauce to the bottom of your baking dish. You can use marinara sauce like Rao's or make your own Italian sugo and use that instead. Ours was made from our homemade tomato sauce that we make every year but any sauce you like will work.
- Arrange the crepes into the baking dish, we make sure to nestle them in tightly together.
- Take the bechamel sauce and pour it on top of each crepe. I like to take a spoon and spread it out evenly.
- Take a little more tomato sauce and spoon it over each crepe. Add grated Parmigiano cheese and grated mozzarella. Measure the cheese with your heart but make sure it's good quality.
- Bake uncovered in a preheated 400F (200C) oven until bubbly and golden. The timing will depend on the oven, ours took 40 minutes.
Video
Nutrition
Calories: 516kcal | Carbohydrates: 33g | Protein: 22g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 451mg | Potassium: 473mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1839IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 3mg
