Crepe Lasagna


Crepe Lasagna


Red Sauce:

  • 1/4 cup oil
  • 4 cloves garlic minced
  • 1 piece medium sized onion chopped
  • 1 piece green bell pepper diced
  • 500 grams ground beef
  • ¼ kilo ham chopped
  • 1 ½ cup tomato sauce
  • 2 tablespoons catsup
  • 2 pieces bay leaf
  • salt and pepper to taste

Béchamel Sauce:

  • 1/2 cup butter
  • 1/2 cup MAYA All-Purpose Flour
  • 3 cups fresh milk
  • 1/2 cup all-purpose cream
  • 1/4 cup parmesan cheese
  • pinch of nutmeg
  • salt and pepper to taste
  • mozzarella grated, for topping
  • cheddar cheese grated, for topping


  • 5 pieces 275g eggs
  • 5 tablespoons 50g melted butter
  • 2 cups 450g fresh milk
  • 1 package MAYA Original ʽFluffy n’ Tastyʼ Hotcake Mix 250g


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.

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