Lasagna with Crepes

Name: Lasagna with Crepes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Cuisine: Italian
Ingredients: Clover Sonoma Organic 1% Milk Half Pint; Crystal Geyser Alpine Spring Water, Natural; Clover Stornetta Butter; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Maldon Salt; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Stahlbush Island Farms Yellow Onion, Diced; Carrot Bag; Emperor's Kitchen Chopped Garlic; Quorn Grounds, Meatless; Essential Everyday Tomato Paste; TuttoCalabria Dried Oregano Bunches; Chiquilin Chiquilin Paprika Bittersweet; Seitenbacher Vegetable Broth and Seasoning Mix; Primo Taglio Roll Mozzarella And Spicy Salame; Muir Glen Tomato Sauce; Agriform Parmigiano Reggiano Cheese; Galbani Whole Milk Mozzarella Shredded Cheese (32 oz)

Serves 10

30 mins prep

45 mins cook

75 mins total

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!

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Crepes

Make the crepes as per my recipe here: https://themodernnonna.com/easy-crepe-recipe/ and set aside. You can use any crepe recipe you like. If you use your own crepe recipe, make sure it doesn't have pure vanilla extract or any sweetness in it.

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

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Preheat the oven to 400F (200C)
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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.

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