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Alejandra

Alejandra Cota

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Lasagna of Crepes

50 mins
30 mins
Low
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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 portions
  • 2 cups flour, for the crepes
  • 1/4 cups Parmesan cheese, for the crepes
  • 4 eggs, for the crepes
  • 2 cups milk, for the crepes
  • 4 tablespoons butter, for the crepes
  • salt and pepper, for the crepes
  • 1 cup bacon, Finely chopped, for filling
  • 1/2 cups onion, finely chopped, for filling
  • 1 tablespoon garlic, Finely chopped, for filling
  • 4 cups spinach, cut into strips, for 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 sauce, poached and chopped
  • 2 branches basil, for the sauce
  • 1 cup Parmesan cheese
  • 1 cup mozzarella cheese, to grill
  • 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
187.5
kcal
9.38%
Carbohydrate, by difference
11.2
g
3.73%
Protein
9.9
g
19.8%
Total lipid (fat)
11.4
g
17.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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