Lasagna with Crepes is a delicious twist on the classic lasagna. Instead of traditional pasta sheets, thin and delicate crepes are used to wrap a savory filling of ground meat and cheese. Topped with creamy béchamel sauce and a rich tomato sauce, this dish offers a savory, indulgent, and comforting meal that’s perfect for any occasion.

Full Recipe:

Ingredients

• For the Crepes:

  • 1 ⅓ cups milk

  • 1 cup water

  • 5 tablespoons melted butter (cooled)

  • 2 cups all-purpose flour

• For the Bechamel Sauce:

  • 3 ½ tablespoons butter

  • ½ cup all-purpose flour

  • 2 cups milk

  • Salt to taste

• For the Meat Filling:

  • 2 tablespoons olive oil

  • 1 onion, finely diced

  • 1 carrot, finely diced

  • 2 cloves garlic, minced

  • 600 grams ground meat (pork, beef, or any preferred)

  • 1 tablespoon tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 tablespoon all-purpose flour

  • ½ cup unsalted vegetable broth or water

  • 10 tablespoons mozzarella cheese

• Additional Ingredients:

  • 1 cup tomato sauce (preferably homemade)

  • ¼ cup grated Parmigiano Reggiano cheese

  • ½ cup grated mozzarella cheese

Directions

1. Make the Crepes: Follow the crepe recipe on The Modern Nonna blog and set aside.

2. Prepare the Bechamel Sauce: In a pot, melt butter over medium heat. Stir in flour to form a paste. Gradually whisk in milk, cooking until the sauce thickens. Set aside.

3. Cook the Meat Filling: Heat olive oil in a pan. Add diced onions, carrots, and garlic, and cook for a few minutes. Add ground meat and cook until browned. Stir in tomato paste, oregano, paprika, salt, flour, and broth. Cook for another minute, then remove from heat.

4. Assemble the Lasagna: Preheat oven to 400°F (200°C). In a 9×13-inch baking dish, add a layer of tomato sauce. Place crepes, filling each with 3 tablespoons of meat mixture and some mozzarella. Roll up and nestle them in the dish.

5. Top and Bake: Pour béchamel sauce over the crepes. Add more tomato sauce and sprinkle with Parmigiano and mozzarella. Bake uncovered for 40 minutes, until golden and bubbly.

Nutrients

• Serving Size: 1 crepe with sauce

• Calories: 516 kcal

• Carbohydrates: 33g

• Protein: 22g

• Fat: 33g

• Saturated Fat: 16g

• Cholesterol: 96mg

• Sodium: 451mg

• Fiber: 2g

• Sugar: 6g

Why Crepes? The Unique Twist

Using crepes instead of traditional pasta sheets adds an exciting twist to this dish. Crepes are incredibly versatile and can be made thin and delicate, providing a soft and subtle texture that contrasts with the heartiness of the filling. While lasagna traditionally uses pasta layers, crepes add an elegant softness and extra flavor to each bite. The crepes absorb the sauces beautifully, allowing each bite to be rich and creamy, while still light enough to avoid the heaviness of traditional pasta.

The thin texture of the crepes also means that this lasagna can be a little less heavy, giving you the satisfaction of a comforting lasagna without feeling too weighed down. The subtle buttery flavor of the crepes enhances the richness of the meat and sauces, making every bite a melt-in-your-mouth experience.

The Savory Meat Filling: Hearty and Flavorful

The meat filling for this lasagna is rich and savory, providing the depth of flavor needed to balance the lightness of the crepes. The ground meat—whether pork, beef, or a mix of both—is the heart of this filling. Onions, carrots, and garlic are sautéed in olive oil, offering a fragrant, aromatic base that complements the richness of the meat. Tomato paste adds a depth of tomato flavor, while oregano, paprika, and salt bring a touch of warmth and earthiness to the filling.

After the meat is browned, the addition of flour and broth thickens the mixture, binding it together and providing a smooth, cohesive filling. The mozzarella cheese added at the end melts beautifully into the mixture, offering a creamy and slightly gooey texture that makes the filling even more satisfying.

The beauty of this filling is in its versatility. You can easily substitute the meat with vegetarian options like mushrooms, lentils, or tofu for a meatless version, making this recipe adaptable for various dietary preferences.

Béchamel Sauce: Creamy and Rich

No lasagna is complete without a decadent béchamel sauce, which is essential for adding a creamy texture that binds the layers together. This classic French sauce is made from butter, flour, and milk, creating a velvety smooth texture that’s rich without being overwhelming. The butter is melted over medium heat, then combined with flour to form a paste, and finally, milk is whisked in gradually, thickening the mixture into a luscious sauce.

Béchamel is the ideal sauce for this dish because it’s subtle and creamy, providing a mild, rich base that complements the strong flavors of the tomato sauce and the savory meat filling. It adds a smoothness that contrasts with the texture of the crepes and helps to bind the entire dish together without overpowering the other flavors.

Tomato Sauce: A Burst of Brightness

The tomato sauce in this recipe provides a burst of acidity and freshness that balances the rich béchamel and meat filling. Homemade tomato sauce is the best choice here, as it’s typically more flavorful and aromatic than store-bought versions. The acidity of the tomatoes cuts through the richness of the cheese and béchamel, providing a refreshing contrast. If you prefer a more intense tomato flavor, you can simmer the sauce with a few extra herbs like basil or oregano for added depth.

Assembly: Layering the Flavors

Assembling this lasagna with crepes is a simple process, but the results are truly impressive. The process begins by spreading a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. Then, you place a layer of crepes, each one filled with about three tablespoons of the meat mixture and some mozzarella. The crepes are rolled up and placed snugly in the dish, creating neat, flavorful layers.

Once all the crepes are in the dish, pour the béchamel sauce over the top, ensuring that each crepe is covered. Then, add more tomato sauce, followed by a generous sprinkle of Parmigiano Reggiano and mozzarella cheese. The Parmigiano adds a sharp, salty note that complements the creaminess of the béchamel, while the mozzarella melts into a gooey, golden finish.

Baking: Golden and Bubbly

After assembling, the lasagna is baked uncovered at 400°F (200°C) for 40 minutes, or until the top is golden and bubbly. The cheeses melt beautifully, the tomato sauce bubbles, and the béchamel sauce creates a creamy, luscious texture that coats each bite. The result is a beautiful, golden-brown lasagna that’s as comforting as it is delicious.

The baking process also allows the flavors to meld together. The crepes absorb the sauces, becoming even more flavorful, while the meat and cheese filling remains perfectly tender and rich.

Conclusion: A Delicious, Comforting Twist on Lasagna

Lasagna with crepes is a delightful variation on a classic dish that offers a fresh, elegant take on the traditional lasagna. The delicate crepes provide a lighter, softer texture than pasta sheets, while the rich meat filling, creamy béchamel sauce, and savory tomato sauce make each bite comforting and indulgent. Whether you’re looking for a comforting weeknight dinner or an impressive dish for a special occasion, this lasagna with crepes will deliver on flavor, texture, and presentation. With its perfect balance of savory, creamy, and slightly sweet flavors, it’s a dish that’s sure to become a favorite.