Crepe Lasagna

For Red sauce:

1. Heat oil in a large pot, sauté garlic, onion, green bell pepper until soft.

2. Add ground beef and ham, cook until the ground turns brown.
3. Add tomato sauce, catsup, and bay leaves. Bring to boil, then simmer until the meat is tender. Season to taste. Set aside.

For Béchamel sauce:

1. Melt butter in a medium-sized pot. Once melted, add flour and stir until smooth. Cook for about 6 to 7 minutes or until the color becomes light, golden sandy.

2. Slowly add milk until the mixture becomes smooth, then add all-purpose cream and parmesan cheese. Mix well and bring to boil. Cook for 8 to 10 minutes with continuous stirring, then remove from heat.

3. Season with nutmeg, salt and pepper. Set aside.

For Crepe:

1. Mix all ingredients in a bowl until well blended and smooth.

2. Pour ¼ cup crepe mixture onto pre-heated teflon coated pan or flat skillet, tilt pan from side to side to cover the pan.
3. Cook until set. Set aside.

To assemble: Spread a thin layer of red sauce on an oven-proof glass pan, then cover with béchamel sauce, then cover with pasta. Repeat the procedure with the béchamel sauce on topmost layer. Sprinkle with cheeses on top. Bake in a preheated 350⁰F/177⁰C oven for 30 minutes or until the cheese melts. Serve.