Crêpe Lasagna
Argentine-style lasagna with layers of homemade crêpes, a 2 kg meat bolognese, and creamy white sauce. Baked until the top turns golden.
- Crêpes
- 500 g (1.1 lb) sifted flour
- 1 liter (4.2 cups) milk
- 6 eggs
- 2 tbsp oil
- 2 tsp salt
- Butter for the pan Bolognese
- 2 kg (4.4 lb) ground beef
- 1 bell pepper, 1 carrot, 2 onions, 1 celery stalk
- 2 bouillon packets
- 1 can tomato sauce
- Crushed red pepper, oregano and thyme White sauce
- 3 liters (12.7 cups) cold milk
- 6 tbsp salt
- 150 g (5.3 oz) butter
- 150 g (5.3 oz) cornstarch
- Nutmeg and white pepper (optional)
-
1
Crêpes
In a bowl, sift the flour with the salt. Add the milk, eggs and oil. Beat for 5 min from low to medium-high speed. Cover with plastic wrap and refrigerate for 2 hours. In a rectangular pan with butter over low heat, cook the crêpes and stack them on a plate covered with plastic wrap.
-
2
Bolognese
Heat oil in a large skillet. Add the finely chopped bell pepper, carrot, onions and celery. Stir for 5 min. Add the bouillon packets. Add the 2 kg of ground beef and cook until browned. Add the tomato sauce, crushed red pepper, oregano and thyme. Cook a few more minutes.
-
3
White sauce
In a pot, mix the cold milk, salt, butter and cornstarch while cold, without turning on the heat. Stir well to combine. Turn the heat to high and keep stirring until it thickens. Add nutmeg and white pepper if you'd like.
-
4
Assembly and baking
Preheat the oven to 180°C (350°F). In a deep baking dish, place a layer of crêpes, cover with bolognese. Repeat until you run out of ingredients, finishing with crêpes. Cover the top layer with white sauce. Bake for 30 min until golden and bubbling.
- The crêpes can be made the day before and kept covered in the fridge.
- Mixing the white sauce cold before turning on the heat is the anti-lump trick.
- Let it rest for 10 min before cutting so it doesn't fall apart.