Homemade Crepe Lasagna with Meat Sauce
Crepes:
2 cups flour
2 cups water
6 eggs, beaten
1/2 tsp salt
Whisk in large mixing bowl all ingredients. Batter will be loose.
Directions:
- Heat a 9 inch by 9 inch non-stick skillet. Spray with cooking spray between each crepe. Pour approx. ⅓ cup of batter onto hot skillet, tilting to spread and thin out batter across skillet. You want to use as little batter as possible but cover entire skillet (quickly). Crepe will cook within 1 min or so. Flip onto sheet of wax paper when cooked. Use one sheet of wax paper per crepe
Ricotta Cheese Mixture:
2 lbs Ricotta Cheese
2 eggs
1 tsp dry basil
1 tsp dry parsley
salt and pepper, to taste Directions: Mix all ingredients into large bowl
Meat Sauce:
4 TBS olive oil
1 lb ground beef (80/20)
2 TBS sausage spice
3 cloves garlic, chopped
56 ozs crushed tomatoes
¼ cup parmesan cheese
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ tsp coarse black pepper
¼ tsp salt or to taste
Additional Ingredients:
1 lb shredded mozzarella cheese
½ cup parmesan cheese
Directions:
- In large skillet heat oil med/high. Add beef, spice and garlic. Stir and saute until brown, approx 5-8 mins. Add tomatoes, cheese, basil, parsley, pepper and salt. Stir, simmer for 20 mins. Scoop beef from sauce to be used in layering in lasagna.
- To layer lasagna: Fill bottom of small baking dish with sauce. Place crepe on top completely covering bottom. An extra crepe can be cut to fit into any empty space. Top crepe with approx 1 cup of ricotta cheese mixture, spreading evenly across layer. Top with approx. 1 cup ground beef with sauce across layer. Top with approx 1 cup of shredded mozzarella cheese. Sprinkle with 2 TBS parmesan cheese. Top with another layer of crepes. Season with salt and pepper. Repeat process for 4 layers. End with crepe topped with tomato sauce, sprinkled with mozzarella cheese. Cover and bake for 40 mins. Remove and let rest 40 before serving.
No comments:
Post a Comment