Cooler weather calls for warmer food. Enter Lasagne. This crêpe lasagne to be exact!
I was pretty happy with how this idea in my head turned out in the end, if I do say so myself! The crêpes hold together nicely and are much more pasta-like than the other times I’ve tried to make a lasagne using vegetables like eggplant and pumpkin as the pasta layers (really turned out more like a veggie & meat bake rather than lasagne). I think this is a winner for future lasagne recipes. PLUS I had left over crêpes, MASSIVE WIN!
PS next-day left overs are the bomb, and if you prefer a traditional, rectangular shaped lasagne then just trim the crêpes once cooked to fit the your lasagne dish.
Recipe Type: GF, DF, Paleo
Serves 4-6
Ingredients:
For the Crepes
- 4 Buckwheat crepes (cooked in a 22cm fry pan)
The rest
- 1 brown onion, diced
- 2 cloves garlic, minced
- 4 swisse or brown mushrooms, chopped
- 500g organic, grass fed mince of choice (beef, lamb, pork, turkey, chicken, kangaroo etc.)
- 1 C passata
- 1 tsp Meadow & Marrow Bone Broth (natural or curry)
- 1 grated carrot
- 1 grated zucchini
- you can also throw in some grated broccoli/cauliflower stalks if you need to use them up
- 1 T chopped fresh rosemary
- 1 t fresh thyme chopped
- salt and pepper to season
- 1 small eggplant, sliced thinly
- 1 cup raw kale, roughly chopped
- 1/2 C grated cheddar cheese or grated vegetable cheese
- 1/2-1 C crumbled goat’s feta or cauliflower cheese sauce
Method:
- Preheat conventional oven to 175 degrees celsius.
- Prepare the crepes per my basic buckwheat crepe recipe.
- In a large skillet or fry pan, sauté the diced onion, garlic and mushrooms in some Extra Virgin Olive Oil until onions are translucent and mushrooms are soft.
- Add the mince, rosemary, thyme and brown, ensure it’s all broken up.
- Add the passata, bone broth, grated vegetables, stir to mix through.
- Allow to simmer for 15 minutes.
- While the mince mixture is cooking, in a separate skillet, heat some EVOO and grill the eggplant slices in batches until lightly browned on both sides. Remove and set aside until needed for assembly.
- Grease a 22cm spring form cake tin with EVOO.
- Place 1 crepe in the base of the cake tin. Top with 1/3 of the meat mixture, half the cooked eggplant slices and a handful of crumbled feta.
- Place another crepe on top of this mixture. Top with another 1/3 of meat mixture, a handful of the raw kale and a handful of the feta.
- Add another crepe. Top with the last of the meat, the rest of the eggplant any kale you have left and some more feta.
- Add one final crepe on top. Spread the grated cheese evenly over the top.
- Place the spring form cake tin in the oven and bake for about 25mins or until the cheese is golden.
- Serve with a fresh salad or steamed greens and some fresh chives or parsley.