Crepe Lasagna with Vegetables
"The Crepe Lasagna with Vegetables is an explosion of Mediterranean flavors, perfect for a special occasion or a delicious flexitarian meal! A vegetarian first course that revisits tradition, combining the delicacy of crepes with the richness of fresh vegetables. Discover the easy recipe for Crepe Lasagna now and bring a rainbow of taste to the table!"
Dietary Information
Servings:
- 1
To prepare the crepe lasagna with vegetables, first cut the tops into small pieces 1; then cut the celery and carrot, previously cleaned, into strips 2 3.
- 2
Pour a drizzle of oil into a pan, put in the carrots 4, add the celery 4 and season with salt and pepper 5. Sauté over high heat for 5 minutes 6.
- 3
Add the broccoli 7, cover with a lid 8, lower the heat, and cook for 15 minutes 9. If needed, add water.
- 4
Meanwhile, dip the spinach in boiling salted water 10, blanch for just 2-3 minutes and drain with a slotted spoon 11, then transfer them to a bowl with ice water 12; in this way you will stop the cooking and preserve the color of the spinach.
- 5
Squeeze the spinach well 13 and transfer them to a mixer; pour in the milk 14, season with salt 15 and blend until you get a smooth and homogeneous sauce.
- 6
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.
- 7
Mix to combine all the ingredients well and obtain a homogeneous mixture 19, then add a drizzle of oil 20 and mix again 21.
- 8
Grease a pan, heat it and pour a ladle of batter inside 22, when the crêpe is cooked 23, on both sides, put it to cool on a plate 24. With these doses you should get 10 crêpes.
- 9
Meanwhile, prepare the béchamel. Heat the milk in a saucepan 25. In a pot, melt the butter, add the salt 26, pepper and nutmeg 27.
- 10
Add the flour 28 and cook for 2 minutes, stirring constantly. Pour the hot milk into the pot 29 and cook, stirring occasionally, until the béchamel has thickened 30.
- 11
The time has come to assemble the lasagna. On the bottom of a baking dish, put a couple of tablespoons of béchamel 21, place two spinach crêpes on top 32 and continue with another layer of béchamel 33.
- 12
On the béchamel put plenty of vegetables, then add a sprinkling of Parmesan 34. Continue like this until you have finished the ingredients. Sprinkle the surface of the lasagna with Parmesan 35. Bake in a fan oven at 180°C for 20 minutes. If you want a delicious crust to form on the surface, move the baking dish to the top of the oven and cook in grill mode for another two minutes, being careful not to burn them. Remove them from the oven and let them rest for 5 minutes. The crepe lasagna with vegetables is ready, all you have to do is plate and serve 36.
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