Lasagna crepe

published on 19 November, 2018 at 10:43
Ingedients
10 crepes
⠀
SPINACH LAYERS:⠀
1 1/2 cups ricotta⠀
2 cups frozen spinach, defrosted and squeezed of all water⠀
1 cup Parmesan, finely grated⠀
1 egg⠀
Salt and pepper⠀
⠀
TOMATO LAYERS:⠀
10 oz passata or tomato sauce⠀
2 1/2 cups mozzarella, grated⠀
⠀
Method:
In a bowl, mix together all the ingredients for spinach layer.⠀
Place 1 crepe on the bottom of the spring form pan. Spread 1 large tbsp of spinach mixture over the crepe. Spread every third crepe with the tomato sauce and a sprinkling of mozzarella. ⠀

Bake for 30 minutes at 350F°/180C°.⠀
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