For all lasagna lovers, we bring you an original and irresistible version made with crepes, filled with spinach, bacon, and ricotta cheese. Topped with homemade tomato sauce and mozzarella cheese. What are you waiting for?
1 tablespoon garlic, finely chopped, for the filling
4 cups spinach, cut into strips, for the filling
1 1/2 cups ricotta cheese, for the filling
1 pinch nutmeg
1/2 cups Parmesan cheese, for the filling
2 tablespoons olive oil, for the sauce
1/2 cups onion, finely chopped, for the sauce
2 cloves garlic, whole, for the sauce
4 tomatoes, for the sauce, poached and chopped
2 sprigs basil, for the sauce
1 cup Parmesan cheese
1 cup Mozzarella cheese, for gratin
basil, for garnish
Preparation
50 mins
30 mins
Low
Preheat the oven to 180°C.
Blend the flour with parmesan cheese, eggs, milk, butter, salt, and pepper.
In a non-stick skillet, pour a bit of the mixture and cook for 2 minutes on each side to form the crepes. Set aside.
For the filling, in a medium skillet, fry the bacon, add the onion, garlic, spinach, and season with salt and pepper; cook until the liquid from the spinach reduces completely. Remove from heat and cool.
Add the ricotta cheese, nutmeg, parmesan cheese, and season with salt and pepper to the spinach. Set aside.
For the sauce, in a pot, heat the olive oil and cook the onion, garlic, tomatoes, basil, season with salt and pepper, cook for 10 minutes and let reduce.
For assembly, place a crepe in a baking dish, spread a bit of filling, sprinkle with parmesan cheese, and repeat until all the crepes are used. Top with a bit of tomato sauce and mozzarella cheese. Bake for 10 minutes.
Garnish with a bit of basil, cut a slice, and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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