Crepe Lasagna

Crepe Lasagna


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


  • 5 pieces 275g eggs
  • 5 tablespoons 50g melted butter
  • 2 cups 450g fresh milk
  • 1 package MAYA Original ʽFluffy n’ Tastyʼ Hotcake Mix 250g


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.

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