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!
Read also: French Fries Scientific Breakthrough: Cutting Oil Without Losing Crunch
