Crepe Lasagna with Spinach

Course: Main Course, Vegetarian
Author: Angela Coleby
Print Recipe

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

  • Cook the crepes in a small frying pan.  
  • In a bowl mix the spinach and crumbled Feta cheese together. Season with the garlic powder and pepper.
  • Preheat the oven to 180C/350F degrees.
  • Line a baking tray with parchment paper.
  • Place a crepe on the parchment paper.
  • Spoon about a tablespoon of Marinara sauce on the crepe.
  • Spoon about a tablespoon of the spinach mixture on top of the Marinara sauce.
  • Cover with a crepe.
  • Spoon about a tablespoon of Marinara sauce on the crepe.
  • Sprinkle with Mozzarella cheese.
  • Cover with a crepe.
  • Repeat until all crepes are used but end with enough Marinara sauce to put on top of the final crepe. Sprinkle with Mozzarella cheese.
  • Bake for 15-20 minutes until the cheese has melted.
  • Cut into quarters and serve

Notes

Serves 1-2 People
Nutritional Info per quarter -  316 Calories, 24g Fat, 17g Protein, 8g Total Carbs, 3g Fibre, 5g Net Carbs.