Lasagna of Crespelle

Lasagna of Crespelle

Cooking With Nick Stellino
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Ingredients:

2 recipes Savory Crepes
1 recipe Meat Sauce; 7 cups
1 recipe Béchamel Sauce; 2 cups
1/8 teaspoon of fresh nutmeg
1 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley

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Yield: 6 generous portions
Printable Version
Preheat the oven to 375degrees
Fold the nutmeg into the Béchamel.
In a lightly greased lasagna pan, pour 1 cup of meat sauce. Top with a layer of crepes and spread with a thin layer of the béchamel sauce mixed with the nutmeg (about ¼ cup) sprinkle with grated cheese and top with another layer of crepes and more meat sauce. Make plenty of layers and keep the filling rather thin. Repeat layering to the top of the pan and fishing with a layer of crepes and the remaining béchamel sauce. Sprinkle with grated cheese and parsley.
Bake the lasagna in the preheated oven for 25-30 minutes until bubbly and lightly brown. Let the lasagna rest for at least 10 minutes before serving.
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