Crepe Lasagna
Ingredients
Red Sauce:
- 1/4 cup oil
- 4 cloves garlic minced
- 1 piece medium sized onion chopped
- 1 piece green bell pepper diced
- 500 grams ground beef
- ¼ kilo ham chopped
- 1 ½ cup tomato sauce
- 2 tablespoons catsup
- 2 pieces bay leaf
- salt and pepper to taste
Béchamel Sauce:
- 1/2 cup butter
- 1/2 cup MAYA All-Purpose Flour
- 3 cups fresh milk
- 1/2 cup all-purpose cream
- 1/4 cup parmesan cheese
- pinch of nutmeg
- salt and pepper to taste
- mozzarella grated for topping
- cheddar cheese grated for topping
Crepe:
- 5 pieces 275g eggs
- 5 tablespoons 50g melted butter
- 2 cups 450g fresh milk
- 1 package MAYA Original ʽFluffy n’ Tastyʼ Hotcake Mix 250g
Instructions
For Red sauce:
- Heat oil in a large pot, sauté garlic, onion, green bell pepper until soft.
- Add ground beef and ham, cook until the ground turns brown.
- Add tomato sauce, catsup, and bay leaves. Bring to boil, then simmer until the meat is tender. Season to taste. Set aside.
For Béchamel sauce:
- Melt butter in a medium-sized pot. Once melted, add flour and stir until smooth. Cook for about 6 to 7 minutes or until the color becomes light, golden sandy.
- Slowly add milk until the mixture becomes smooth, then add all-purpose cream and parmesan cheese. Mix well and bring to boil. Cook for 8 to 10 minutes with continuous stirring, then remove from heat.
- Season with nutmeg, salt and pepper. Set aside.
For Crepe:
- Mix all ingredients in a bowl until well blended and smooth.
- Pour ¼ cup crepe mixture onto pre-heated teflon coated pan or flat skillet, tilt pan from side to side to cover the pan.
- Cook until set. Set aside.
- To assemble: Spread a thin layer of red sauce on an oven-proof glass pan, then cover with béchamel sauce, then cover with pasta. Repeat the procedure with the béchamel sauce on topmost layer. Sprinkle with cheeses on top. Bake in a preheated 350⁰F/177⁰C oven for 30 minutes or until the cheese melts. Serve.
