Crêpes Lasagna Recipe: A Creative Twist on a Beloved Dish

Lasagna lovers, don’t panic. Crêpes can work their magic too.

Casablanca – The world of cooking is truly unique, as it creates space for creativity. Even the staples can be reimagined, with endless variations shaped by ingredient availability and mood.

Lasagna is one of those dishes that offers room for variation. Traditionally made with pasta sheets, it can also be recreated in a simpler, more flexible way. No lasagna sheets on hand or not in the mood for a grocery run? Crêpes offer a practical and delicious alternative.

Now, enough talk. Preheat your oven to 180°C and let’s get started.

Ingredients

For Crêpes

2 eggs

400 ml milk

200 g flour

1 tbsp oil or melted butter

A pinch of salt

Pepper

Thyme

Garlic powder

For filling

Bolognese sauce

300-400 g minced meat

1 onion (finely chopped)

2 cloves garlic (minced)

Olive oil

Tomato sauce

Salt & black pepper

Paprika

Dried oregano or basil

Minced meat spices

A pinch of cinnamon

Béchamel sauce

2 tbsp butter

2 tbsp flour

500 ml milk

Salt

Black pepper

Pinch of nutmeg

Grated Cheese (mozzarella, cheddar, or mix)

Instructions

Start by preparing the crêpes. Use a blender to mix all the ingredients until smooth, then cook thin crêpes in a pan and set aside.

Next, prepare the Bolognese sauce. Sauté the onion in olive oil until soft, then add the minced meat and spices. Pour in the tomato sauce with a small amount of water and let it simmer.

For the béchamel, melt the butter, stir in the flour, then gradually add the milk while whisking to avoid lumps. Season and add cheese if desired (trust me, just do it.)

Now it’s time to assemble. Spread a thin layer of béchamel in a baking dish, then add a crêpe (or enough crêpes to cover the whole dish,) followed by Bolognese and béchamel. Repeat the layers depending on your dish size.

Finish with béchamel and a generous amount of cheese on top. Bake until golden and bubbly.

Bsaha!