Quick lasagna with crepes, ideal for those who don’t want to give up a good baked pasta dish but have little time available. I decided to prepare it for a lunch with my acquired niece, who, like many children, loves lasagna. It’s a complete and nutritious dish, perfect as a single meal. Not having much time, I prepared a light vegetable-based sauce, and while it cooked, I made the crepes, 1 cup of béchamel, and assembled everything. For the cooking, I relied on the air fryer: in about 15 minutes at 392°F, the lasagna was ready.
For those who love to prepare always different first courses, I also recall this variant with crepes, perfect for adding a touch of originality to the tradition. It’s an ideal solution for those with little time but who don’t want to give up a tasty and complete dish. The lasagna with crepes, in fact, is a versatile proposal that lends itself to numerous fillings and seasonings, always offering new flavors to explore!
Other delicious first course recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 3
- Cooking methods: Stovetop, Air Frying, Oven
- Cuisine: Italian
- Energy 535.11 (Kcal)
- Carbohydrates 47.21 (g) of which sugars 7.07 (g)
- Proteins 23.31 (g)
- Fat 29.73 (g) of which saturated 16.17 (g)of which unsaturated 8.87 (g)
- Fibers 3.78 (g)
- Sodium 1,315.77 (mg)
Indicative values for a portion of 333 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 onion
- to taste chili pepper
- 14 oz tomato pulp
- 1 tbsp extra virgin olive oil
- coarse salt
- 1 egg
- 7/8 cup milk (200 ml)
- 2 tsp butter (melted)
- salt
- 3/4 cup all-purpose flour
- 1 cup béchamel
- 1/4 cup Parmesan (grated)
- 3.5 oz mozzarella
Tools
- 1 Pan
- 1 Baking Pan
- 1 Air Fryer
Preparation
Let’s start by preparing the sauce: chop the onion and, in a small pot, add oil and chili pepper. Let it fry until the onion turns golden. At this point, add the tomato pulp, the salt, and cover with the lid. Let it cook for about 15 minutes on moderate heat, stirring occasionally.
While the sauce is cooking, let’s prepare the crepes. In a bowl, mix the egg with salt, milk, melted butter, and flour. Then, pour one ladle of batter at a time into a lightly buttered non-stick pan. Cook each crepe until the surface is dry, then turn it over for a few seconds. Continue like this until the batter is finished.
Once the béchamel is also prepared (which, if you prefer, you can buy ready-made), we are ready to assemble. Start by putting some sauce on the bottom of the baking dish, then add a layer of crepes. Repeat with another layer of sauce, a bit of béchamel, a sprinkle of parmesan, and some pieces of mozzarella. Continue layering until all ingredients are used up.
On the last layer of seasoning, add an extra pinch of parmesan to get a nice browning during cooking. Bake the lasagna in the air fryer at 392°F for about 15 minutes. Check that the surface is nicely browned before turning it off.
NOTES
The lasagna with crepes is an excellent quick and tasty variant, perfect to be enriched with different fillings. In this version, I propose a light preparation with vegetable sauce, ideal for both adults and children.
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