Crepe Lasagna with Ricotta and Spinach by Maya Nakamura

This Crepe Lasagna with Ricotta and Spinach by Maya Nakamura is a delightful twist on classic lasagna. The delicate crepes are filled with creamy ricotta, sautéed spinach, and smothered in marinara sauce. Its a perfect dish for a special occasion or a comforting family dinner.

Ingredients:

• 8 crepes
• 2 cups ricotta cheese
• 2 cups baby spinach leaves, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

In a skillet, heat olive oil over medium heat

Add minced garlic and saut for a minute until fragrant

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes

Season with salt and pepper to taste

Remove from heat and set aside

In a mixing bowl, combine the ricotta cheese and grated Parmesan

Mix well

Preheat your oven to 350F 175C

Take one crepe and spread a thin layer of marinara sauce on it

Add a spoonful of the ricotta mixture and spread it evenly

Sprinkle some sauted spinach on top of the ricotta mixture, followed by a sprinkle of mozzarella cheese

Roll up the crepe and place it in a greased baking dish

Repeat this process with the remaining crepes

Pour the remaining marinara sauce over the rolled crepes, and sprinkle the remaining mozzarella cheese on top

Cover the baking dish with foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly

Remove the foil and bake for an additional 5-10 minutes, until the top is golden brown

Garnish with fresh basil leaves before serving

Serve hot and enjoy your Crepe Lasagna with Ricotta and Spinach