Crêpe Lasagna Tower

Crêpe-Lasagna-Tower

Crêpe Lasagna Tower

Basic Crêpes:

Makes about fifteen 7″ crêpes; enough to have plenty of left-overs

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour (using entirely ap flour would work too)
  • 3/8 teaspoon salt
  • 2-1/4 cup skim milk
  • 3 large eggs
  • 1-1/2 Tablespoons olive oil
  1. Stir together dry ingredients in a mixing bowl.  Then add in wet ingredients and beat together with an electric mixer.
  2. Place batter in refrigerator for at least 1-2 hours, or overnight.
  3. After removing batter from refrigerator, stir batter.
  4. Grease a 6-7″ crêpe pan, omelet pan, or nonstick skillet with cooking spray and adjust stove-top to medium low heat.  Lift pan from heat and pour a scant 1/4 cup onto the griddle.  Swirl the batter around so it covers the bottom of the pan and return to heat.
  5. Once underside is slightly browned, flip crêpe with a spatula.  This side will cook faster so keep a close eye on it.
  6. Once crepe is cooked, remove from pan and place on a plate.  Repeat with remaining batter, stacking cooked crêpes on top of one another.

Turkey Meat Sauce:

  • 1 lb. extra lean ground turkey
  • 1 can (28 ounces) crushed tomatoes
  • 2 cloves (1 teaspoon) garlic, minced
  • 1/2 small white onion, minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon oregano
  • 1 Tablespoon basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  1. In a large nonstick skillet, heat olive oil over medium heat.  Add minced onion and cook until softened (about 5 minutes).  Add garlic and cook for an additional minute.
  2. Add in turkey, salt, and pepper.  Cook until turkey is browned, breaking up turkey into small crumbles with a spatula.
  3. Add in crushed tomatoes, oregano, basil, and thyme.  Cook uncovered, stirring occasionally, until thickened (about 15 minutes).

Cheese Layers:

  • 8 ounces (2 cups) fat free mozzarella, shredded*
  • 10 ounces (1+ cup) low fat ricotta
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 2 ounces (1/2 cup) Parmesan, shredded
  1. Shred mozzarella ad Parmesan, unless using pre-shredded.
  2. In a small bowl, whisk together ricotta, egg, garlic powder, and pepper until thoroughly incorporated.

*Note: Dividing the cheeses evenly throughout the layers is an inexact science.  All layers are fairly thin, but you may find yourself needing more of something.  If you’re worried about this, keep reserve cheese on hand in case.

Lasagna:

  1. Preheat oven to 375 degrees F.  Grease a 9-inch springform pan (this is what I used, although a circular baking pan may work as well) with cooking spray.
  2. Lay a crêpe, browned side down, in the middle of the pan.  Then add layer of meat sauce, ricotta mixture, and mozzarella.*  Repeat this crêpe, meat sauce, ricotta, mozzarella layering until you reach your sixth and last layer, which will be layered in the order of crêpe, meat sauce, Parmesan.**
  3. Bake for about 30 minutes, or until the Parmesan on top is slightly browned.

*Note: It helps to use a knife when spreading meat sauce and ricotta, as if frosting a cake.  Be sure to focus on evenly spreading the layers all the way to the crêpes edges, as the crêpe’s natural tendency is to sag a little.   If it is too uneven, it will slide on the cheese, so take your time!

**Note: Any left-over meat sauce can be used as pasta sauce.

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