Homemade Crêpe Lasagna
A creative twist on classic lasagna using homemade thin crêpes instead of pasta sheets. Layered with seasoned ground beef, sliced ham, and bubbling mozzarella, this comforting bake is easy to make and guaranteed to impress. Perfect for feeding a crowd on any occasion.
🛒 Ingredients
6 servings
- 1 tablespoon vegetable oil
- 300 g ground beef
- 1 cup tomato sauce
- 1 cup boiling water (adjust as needed)
- Salt and black pepper to taste
- 1½ cups milk
- 3 cups all-purpose flour
- 3 eggs
- 1 vegetable stock cube
- Fresh chives to taste
- 400 g mozzarella, sliced
- 400 g sliced ham
- Grated Parmesan to taste
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Directions
- 1
Heat the oil in a saucepan over medium heat. Brown the ground beef, breaking it apart, until fully cooked and golden.
- 2
Stir in the tomato sauce and pour in boiling water gradually until you get a smooth, thick sauce. Season with salt and pepper, simmer 10 minutes, then set aside.
- 3
In a blender, combine the milk, flour, eggs, the stock cube dissolved in a little warm water, and the chives. Blend until smooth and lump-free.
- 4
Heat a non-stick pan with a few drops of oil over medium heat. Pour a small ladle of batter and swirl to form a thin crêpe. Cook both sides lightly and repeat until all batter is used.
- 5
In a baking dish, spread a layer of meat sauce, then add a crêpe, mozzarella slices, and ham. Repeat layers until all ingredients are used.
- 6
Finish with a top layer of mozzarella covered with sauce. Sprinkle generously with grated Parmesan.
- 7
Bake in a preheated oven at 350 °F (180 °C) for 15–20 minutes until the cheese is melted and lightly golden. Serve hot.
💡 Chef's Tip
Let the crêpe batter rest in the fridge for 30 minutes before cooking for a smoother, more even texture. Swap chives for fresh parsley or basil depending on what you have on hand.
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Same category — Pasta
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