Pancake Lasagna
6 servings
60 minutes
Crepe lasagna is an original variation of the classic Italian dish where thin, delicate crepes replace pasta. This recipe combines airy dough with rich meat ragù and velvety béchamel sauce, creating a multi-layered treat with a rich flavor. The lasagna is incredibly juicy thanks to the tomato sauce and perfectly melted gouda and mozzarella cheeses. Historically, lasagna originates from Italy, but its interpretations can be found worldwide. The crepe version stands out for its softness and lightness, making it perfect for family lunches or cozy evenings. Served hot, it melts in your mouth, revealing a harmony of textures and aromas. Each serving is a cozy blend of homey flavors and restaurant finesse that makes you want to return to it again and again.
1
Prepare all the ingredients.
2
In a bowl, whisk the eggs with sugar, pour in half of the milk, and mix.
- Chicken egg: 2 pieces
- Sugar: 20 g
- Milk: 1 l
3
Gradually mix 250 grams of sifted flour into the egg mixture.
- Wheat flour: 30 g
4
Pour in water and mix. The dough should have the consistency of kefir.
- Water: 70 ml
5
At the end, add salt and vegetable oil, mix again, and let it sit for 10 minutes.
- Salt: to taste
- Vegetable oil: 30 ml
6
Chop the onion into small cubes.
- Onion: 150 g
7
Heat olive oil in a pan and sauté the onion until golden.
- Olive oil: 20 ml
8
Add the minced meat and fry, breaking it into small pieces with a potato masher.
- Ground meat: 800 g
9
When the minced meat changes color, add tomato sauce, finely chopped garlic, spices, and salt. Mix well.
- Tomato sauce: 500 g
- Garlic: 3 cloves
- Meat spice blend: to taste
- Salt: to taste
10
Add finely chopped parsley and cover.
- Parsley: 15 g
11
Melt butter in a small saucepan, add the remaining flour, and mix until smooth.
- Butter: 50 g
- Wheat flour: 30 g
12
In several stages, pour the remaining milk into the saucepan, stirring thoroughly with a whisk each time. Over medium heat, constantly stirring, bring the sauce to a jelly-like thickness. Finally, add salt and pepper.
- Milk: 1 l
- Salt: to taste
- Meat spice blend: to taste
13
Fry the pancakes on a well-heated pan on both sides. About ten pancakes are needed for the lasagna.
- Wheat flour: 30 g
14
Place a pancake at the bottom of the dish, then layer several pancakes on the sides, making it easier to remove the lasagna from the dish.
15
Layer the meat filling at the bottom, pour béchamel sauce over it, and cover with a pancake.
- Ground meat: 800 g
- Tomato sauce: 500 g
- Butter: 50 g
16
Layer all the layers in the same order, sprinkle the last pancake with a small amount of grated cheese. Cover the lasagna with pancakes hanging over the edges of the dish and sprinkle the remaining cheese on top. Send the lasagna to the oven for 10 minutes.
- Gouda cheese: 150 g
- Mozzarella cheese: 200 g
17
Serve the pancake lasagna hot.