Crepe Lasagna
Main Dishes | European cuisine
⏳ Time
5 hours
🥕 Ingredients
23
🍽️ Servings
7
Description
This recipe is shared by Tim Smith from a popular American restaurant.
Ingredients
- Beef chuck roast - 3 lbs
- Onion - 5.3 oz
- Carrot - 3.5 oz
- Celery stalk - 3.5 oz
- Dry White Wine - 3 fl oz
- Passata Tomato Sauce - 1.8 oz
- Campbell's Beef Broth - 10 fl oz
- Baking Tomatoes - 2 lbs
- Wheat Flour - 14.1 oz
- Butter - 1.8 oz
- Milk - 39 fl oz
- Farm fresh eggs - 4 pieces
- Sugar - 8.8 oz
- Vegetable Oil - 1 fl oz
- Baking Powder - 0.2 oz
- Grated Pecorino Pepato Cheese - 1.8 oz
- Garlic - 0.7 oz
- Fresh Rose Hips - 0.4 oz
- Basil - to taste
- Nutmeg - to taste
- Dried Rosemary - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the meat, dry it with a paper towel, and cut it into medium pieces.
Step 2
Peel the onion, carrot, and celery, and wash them. Chop them randomly.
Step 3
Pass the vegetables through a meat grinder first, then the meat.
Step 4
Place a heavy-bottomed pot on high heat and heat it well.
Step 5
Peel 2 cloves of garlic and slice them. Add to the pot.
Step 6
Next, add the rosemary and the ground vegetables. Sauté until golden brown for 5–6 minutes.
Step 7
Add the ground meat to the vegetables and sauté for another 5 minutes. Add the tomato paste and sauté again.
Step 8
Pour in the wine and broth, add 500 grams of crushed tomatoes, season with salt and pepper. Add a little sugar to taste. Reduce the heat to low and simmer for 3–4 hours, stirring constantly.
Step 9
While the meat is simmering, prepare the béchamel sauce. Place a pan on the heat and add 50 grams of butter. Once the butter melts, add 100 grams of flour to the pan. Sauté the flour until golden brown.
Step 10
Carefully incorporate 150 milliliters of milk into the flour, stirring constantly. Add salt, pepper, and nutmeg. Simmer the sauce until it reaches the consistency of thick sour cream. Remove from heat.
Step 11
Prepare the batter for the crepes. In a mixing bowl, combine the eggs, 1 liter of milk, 250 grams of sugar, 300 grams of flour, a pinch of salt, baking powder, and 50 grams of vegetable oil. Mix the batter in the mixer until smooth.
Step 12
Heat a skillet and cook the crepes on both sides until golden brown.
Step 13
Prepare the tomato sauce. Chop a couple of cloves of garlic and sauté them in olive oil. Add 500 grams of crushed tomatoes. Season with salt, pepper, and sugar to taste. Simmer on low heat for 10–15 minutes, stirring constantly.
Step 14
Chop fresh basil and add it to the pan. Next, add dried oregano. The tomato sauce is ready.
Step 15
Assemble the lasagna. Grease a deep baking dish with béchamel sauce, layer the first layer of crepes on top. Spread a layer of Bolognese sauce about 1 centimeter thick on top. Drizzle with béchamel sauce and a little tomato sauce.
Step 16
Assemble the lasagna in such a way that there are at least 5 layers. Cover the dish with foil and place it in a preheated oven at 392°F for 25–30 minutes.
Step 17
Remove the foil, sprinkle with grated Parmesan, and return to the oven. Bake until the cheese is golden brown.
Step 18
Remove from the oven and let it cool.
Step 19
It can be served immediately, or you can let the lasagna soak in all the juices for a few hours.
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