We have been trialling some new yummy recipes. This one is from Teresa Cutter, “The Healthy Chef”, and, in an interesting twist on the standard lasagne, crepes replace pasta sheets.
| Servings | Prep Time |
| 4 | 10 |
| Cook Time |
| 35 |
|
|
| | We have been trialling some new yummy recipes. This one is from Teresa Cutter, “The Healthy Chef”, and, in an interesting twist on the standard lasagne, crepes replace pasta sheets.
|
Ingredients
- 2 tbsp olive oil
- 1 Red onion
- 3 Zucchini diced
- 1 Capsicum diced
- 1 tin Cannellini beans drained
- 150 g Baby spinach washed
- 500 g Ricotta Cheese
- Parmesan cheese grated Parmesan cheese to cover the assembled lasagne
Crepes
- 2 Eggs
- 1 pinch Salt
- 100 g Organic plain or spelt flour
- 300 ml Milk low-fat
Servings:
Units:
Instructions
Vegetable Sauce
- Sauté the onion until golden in 1 tsp olive oil,
- then add zucchini and capsicum.
- Cook for 5 minutes until vegetables are soft.
- Add beans and tomatoes, and season with salt and pepper.
- Remove from heat and set aside.
Crepes
- Combine eggs, salt, flour and milk until smooth.
- Heat 1 tsp olive oil in a non-stick pan over medium heat then pour in a little bit of the batter, swirling it around the pan so covers the bottom. Cook until crepe is golden underneath then gently turn over to cook other side.
- Set aside. Repeat until all batter has been used.
To assemble
- Layer crepes, vegetable sauce and spinach in a baking dish, alternating with a final crepe layer on top.
- Dollop ricotta cheese over the lasagne then sprinkle generously with parmesan cheese.
- Bake at 190C for 30 minutes until golden.