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Ingredients
- 1/4 cup olive oil
- 3 Red onion finely chopped
- 500 gr Baby spinach
- 8 medium zucchini
- 3 capsicums cut into chunks
- 3 can cannellini beans (400g)
- 3 can diced tomatoes (400g)
- 1000 gr Ricotta Cheese
- 200 gr grated Parmesan
- Freshly grated nutmeg ground black pepper and salt
Crepe recipe
- 400 gr plain flour
- 1 tbsp Salt
- 1200 ml Milk
- 8 Eggs
Servings:
Units:
Instructions
Crepes
- Place ingredients in a food processor or blender with a pinch of salt.
- Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
- Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
- Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
- Preheat oven with rack in middle position.
- Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions. Add zucchini and capsicum, a few handfuls at a time, and cook, stirring frequently. Add cans of cannellini beans and the cans of diced tomatoes. Remove from heat add nutmeg, salt, and black pepper. Cover surface with plastic wrap.
- Layer crepes, vegetables sauce and spinach in a baking dish. Top with crepes. Repeat with a second layer of crepes, and mix of vegetables.
- Dollop over ricotta cheese followed by parmesan.
- Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagne is bubbling along the edges, about 15 minutes.
- Remove lasagne from oven and let stand 20 minutes before slicing and serving.