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Alejandra

Alejandra Cota

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Lasagna of Crepes

50 min
30 min
Easy
38
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For all lovers of lasagna, we bring an original and irresistible version based on crepes, stuffed with spinach, bacon and ricotta cheese. Covered with homemade tomato sauce and mozzarella cheese. What are you waiting to prepare it?
Learn more about Alejandra Cota

Ingredients

8 servings
  • 2 cups of flour for the crepes
  • 1/4 of Cup of Parmesan cheese for the crepes
  • 4 pieces of egg for the crepes
  • 2 cups of milk for the crepes
  • 4 spoonfuls of Butter for the crepes
  • to taste of salt and pepper for the crepes
  • 1 Cup of bacon Finely chopped, for filling
  • 1/2 Cup of onion finely chopped, for filling
  • 1 tablespoon of garlic Finely chopped, for filling
  • 4 cups of spinach cut into strips, for filling
  • 1 1/2 cups of ricotta cheese for the filling
  • 1 pinch of nutmeg
  • 1/2 Cup of Parmesan cheese for the filling
  • 2 spoonfuls of olive oil for the sauce
  • 1/2 Cup of onion finely chopped, for the sauce
  • 2 cloves of garlic whole, for the sauce
  • 4 pieces of tomato for sauce, poached and chopped
  • 2 branches of basil for the sauce
  • 1 Cup of Parmesan cheese
  • 1 Cup of mozzarella cheese to grill
  • to taste of basil to decorate

    Preparation

    Preheat the oven to 180 ° C.
    Blend the flour with Parmesan cheese, eggs, milk, butter, salt and pepper.
    In a Teflon pan, pour a little of the mixture and cook for 2 minutes on each side to form the crepes. Reserve.
    For the filling, in a pan over medium heat, fry the bacon, add the onion, garlic, spinach and season with salt and pepper, cook until it reduces the liquid of the spinach completely. Remove from heat and cool.
    Add to the spinach the ricotta cheese, the nutmeg, the Parmesan cheese season with salt and pepper. Reserve.
    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 the assembly, place a crepe in a baking tray, add a little filling, sprinkle parmesan cheese and repeat until all the crepes are finished. Top with a little tomato sauce and mozzarella cheese. Bake for 10 minutes.
    Garnish with a little basil, cut a slice and serve hot.

    PRESENTATION

    On a plate served with a salad.

    TIPS

    Let the liquid from the spinach completely reduce otherwise you could soak the crepes.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    843
    kcal
    42%
    Carbohydrates
    56.8
    g
    19%
    Proteins
    52.1
    g
    104%
    Lipids
    47.5
    g
    73%
    Fiber
    10.0
    g
    20%
    Sugar
    4.2
    g
    4.6%
    Cholesterol
    135
    mg
    45%
    Esha
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