Crepe Lasagna with Vegetables

Name: Crepe Lasagna with Vegetables
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 6
Ingredients: Spinach 3 ½ cups; Milk 2 cups; Type 00 flour 1 ¼ cup; Eggs 3; Extra virgin olive oil to taste; Broccoli large 1; Carrots 3; Celery 3 ribs; Parmigiano Reggiano PDO cheese 3.5 oz; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Whole milk 4 ¼ cups; Butter 2.8 oz; Type 00 flour 2.8 oz; Nutmeg to taste; Salt to taste; Black pepper to taste

it de es fr br

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Crepe lasagna is a super fun twist from Emilia-Romagna, right in the heart of Italy. And you know what? It's where culinary traditions really shine with creativity. This version? It skips the usual pasta sheets and swaps in spinach crepe lasagna layers. So, these crepes add a splash of green and have this light, earthy flavor that really stands out. You get a tender bite from these homemade crepes, and it’s way way more delicate than your regular vegetable lasagna.

The filling? It's got carrots, celery and even broccoli, so every forkful brings a new taste and a little crunch. Parmesan cheese is sprinkled throughout, adding a savory kick that totally balances the creamy béchamel sauce. The béchamel is key, for sure—it is rich and just the right amount of moist, giving the dish that classic Italian comfort food vibe while staying light and fresh thanks to all those veggies.

Regional lasagna recipes always have something special, and this crepe lasagna fits that pattern. In some towns, you might see different veggies or even a stronger cheese. People get creative with what’s in season. The idea of using homemade crepes instead of pasta comes from a long Italian tradition of playing with textures and shapes, especially when you want something fancy yet not too heavy.

Serving this at a family dinner or when friends come over? It'll definitely get people talking—it looks gorgeous with those golden, crispy edges. Seriously good. And look, the layers are packed with color. Some folks add their own twist, tossing in a few herbs or a pinch of nutmeg into the béchamel for a little surprise. Whether you call it a vegetarian lasagna, a crepe-based lasagna, or just a really really good veggie dish, it’s the kind of food that makes everyone feel welcome. Plus, it gives you plenty of room to make it your own, adding a personal touch to this beautiful, comforting meal.

INGREDIENTS

For 10 crepes: Spinach 3 ½ cups (100 g); Milk 2 cups (500 g); Type 00 flour 1 ¼ cup (160 g); Eggs 3; Extra virgin olive oil to taste

For the filling: Broccoli 1 - large; Carrots 3; Celery 3 ribs; Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Extra virgin olive oil to taste; Salt to taste; Black pepper to taste

For the béchamel sauce: Whole milk 4 ¼ cups (1 l); Butter 2.8 oz (80 g); Type 00 flour 2.8 oz (80 g); Nutmeg to taste; Salt to taste; Black pepper to taste

Preparation

How to prepare Crepe Lasagna with Vegetables

To prepare crepe lasagna with vegetables, first, cut the tops into pieces 1; then cut the prepped celery and carrot into strips 23.

In a pan, add a drizzle of oil, put in the carrots 4, add the celery 4, and season with salt and pepper 5. Sauté over high heat for 5 minutes 6.

Add the broccoli 7, cover with a lid 8, lower the heat, and cook for 15 minutes 9. Add water if needed.

Meanwhile, blanch the spinach in salted boiling water 10, blanch just for 2-3 minutes and drain them using a slotted spoon 11, then transfer them to a bowl with ice water 12; this way, you will stop the cooking and preserve the color of the spinach.

Squeeze the spinach well 13 and transfer them to a blender; pour in the milk 14, adjust the salt 15, and blend until you get a smooth and homogeneous sauce.

In a bowl, beat the eggs, add the flour 16, and mix to obtain a smooth and homogeneous batter, gradually add the milk 17, and finally the spinach cream 18.

Mix to thoroughly combine all the ingredients and obtain a homogeneous mixture 19, then add a drizzle of oil 20 and mix again 21.

Grease a pan, heat it, and pour in a ladle of batter 22; when the crepe is cooked 23, on both sides, set it to cool on a plate 34. With these quantities, you should obtain 10 crepes.

Meanwhile, prepare the béchamel sauce. Heat the milk in a saucepan 25. In another pot, melt the butter, add the salt 26, pepper, and nutmeg 27.

Add the flour 28 and cook for 2 minutes, stirring continuously. Pour the hot milk into the pot 29 and cook, stirring occasionally, until the béchamel sauce thickens 30.

It’s time to assemble the lasagna. Put a couple of tablespoons of béchamel sauce on the bottom of a baking dish 31, place two spinach crepes on top 32, and continue with another layer of béchamel sauce 33.

Place plenty of vegetables on the béchamel sauce, then add a sprinkle of Parmesan 34. Continue in this way until you finish the ingredients. Sprinkle the surface of the lasagna with Parmesan 35. Bake in a fan oven at 350°F for 20 minutes. If you want a delicious crust on the surface, move the baking dish to the top of the oven and bake in grill mode for another two minutes, making sure not to burn them. Remove them from the oven and let them rest for 5 minutes. The crepe lasagna with vegetables is ready, all that’s left is to plate and serve 36.

Conservation

It is best to consume the crepe lasagna with vegetables immediately; if there are leftovers, they can be stored for 2-3 days in the fridge in a closed container. They can also be frozen, perhaps already portioned, so you always have them ready when needed.

Advice

The beauty of this recipe also lies in its versatility. You can customize it according to your tastes and preferences, adding or replacing the vegetables with seasonal ones, or varying the composition of the béchamel sauce to create new flavor combinations.

For the translation of some texts, artificial intelligence tools may have been used.