Crepe Vegetable Lasagna with Cheese
Ingredients
- For the crepes
- 200 grams Pastry flour
- 150 milliliters milk
- salt
- freshly ground peppers
- 2 eggs
- For the filling and topping
- 2 carrots
- 350 grams button Mushroom
- 2 onions
- 4 garlic cloves
- 4 Tbsps olive oil (plus more to grease baking dish)
- 2 pkgs chunky Tomatoes (each about 370 grams)
- oregano and thyme (about 2 teaspoons of each)
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 150 grams grated Emmentaler cheese
- 200 grams Yogurt (0.1% fat)
Preparation steps
For the crepes, whisk flour, milk, 150 ml (approximately 2/3 cup) water, salt and eggs. Let batter rest about 20 minutes.
For the filling, peel carrot and cut into small cubes. Rinse and scrub mushrooms and chop finely. Peel onions and garlic and chop finely. In a skillet, sauté onions and garlic in 1 tablespoon olive oil until translucent. Stir mushrooms and carrots into skillet and sauté about 5 minutes. Stir tomatoes into skillet and sauté about 5 more minutes. Stir thyme, oregano and parsley into skillet and season with salt and pepper.
Preheat oven to 200°C (approximately 400°F). Heat 3 tablespoons olive oil in a pan and fry crepe batter into 6-8 crepes. Grease a round baking dish with olive oil. To assemble lasagna, alternately layer crepes, filling and about 100 grams of the cheese into baking dish. Spread yogurt and remaining cheese on top of lasagna. Bake lasagna until golden brown, about 25 minutes.
Garnish lasagna with herbs as desired to serve.
