Gluten Free/ Low Carb/ Vegetarian

Crepe Lasagna with Spinach

This low carb crepe recipe uses crepes in place of pasta for a spinach lasagna dish.  It’s very filling without being too heavy.

If you love lasagna but hate the carbs this recipe will be just what you need.  I’ve been eating a few savoury filled coconut flour crepes and when eating one rolled up and stuffed with spinach it occurred to me that the crepes were thin enough to use instead of pasta.   The tower of crepes with a colourful filling looks appetising too.  A delicious version of a lasagna but in crepe form.  Trust me it works.  The last time I made this for the Chief Taster he was in raptures about it.   Which made me note that in future  when I can’t really be bothered to cook, but have some spinach, cheese and a can of tomatoes in the fridge I do actually have an easy dish to hand. Voila, dinner is sorted.  I always have coconut flour about so that’s a given in our household. 

crepe recipe

Spinach and feta was mainly used for the filling in this crepe recipe but you could add mushrooms too.    Or perhaps some minced beef in place of the spinach to make it a meat lasagna recipe for those of you who eat meat.

crepe recipe

When cooking the crepes use a small 8 inch frying pan for a small lasagna tower.  I use about under a ¼ cup of batter to keep them thin but still firm.  Layer the crepes with the spinach feta mixture and marinara sauce.  Sprinkle mozzarella cheese in between the layers and over the top.  Voila, you have a delicious and easy recipe.

This crepe recipe is something you can prepare ahead of cooking.  Arrange the crepe lasagna and keep in the fridge until you are ready to eat. Then fire up the oven.   Use a variation of fillings too if you wish.  Heat, cut into quarters and enjoy.  Eat a part of whole stack with a side salad or scoff the lot, and then lay down, swearing never to eat again until the next day.  Or when you next open the fridge door.

crepe recipe

 

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Crepe Lasagna with Spinach
Course: Main Course, Vegetarian
Author: Angela Coleby
Ingredients
  • 1 Coconut flour crepe recipe see recipe index
  • 1/2 cup Marinara sauce see recipe index
  • 1 cup (112g) Mozzarella cheese grated
  • 1 cup Spinach cooked
  • 1/2 cup Feta cheese crumbled
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
Instructions
  1. Cook the crepes in a small frying pan.  

  2. In a bowl mix the spinach and crumbled Feta cheese together. Season with the garlic powder and pepper.

  3. Preheat the oven to 180C/350F degrees.

  4. Line a baking tray with parchment paper.

  5. Place a crepe on the parchment paper.

  6. Spoon about a tablespoon of Marinara sauce on the crepe.

  7. Spoon about a tablespoon of the spinach mixture on top of the Marinara sauce.

  8. Cover with a crepe.

  9. Spoon about a tablespoon of Marinara sauce on the crepe.

  10. Sprinkle with Mozzarella cheese.

  11. Cover with a crepe.

  12. Repeat until all crepes are used but end with enough Marinara sauce to put on top of the final crepe. Sprinkle with Mozzarella cheese.

  13. Bake for 15-20 minutes until the cheese has melted.

  14. Cut into quarters and serve

Recipe Notes

Serves 1-2 People

Nutritional Info per quarter -  316 Calories, 24g Fat, 17g Protein, 8g Total Carbs, 3g Fibre, 5g Fibre.


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    Crepe Lasagna Cake - Yum Goggle
    June 25, 2017 at 8:29 pm

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