Crepe Lasagne alla Bolognese

by Ellen Davis (Pooka of the North)
(Kakabeka Falls, Ontario Canada)

From What's For Dinner

Crepe Lasagne alla Bolognese

This is another delicious lasagne recipe that uses gluten free crepes in place of noodles. It's best if you make it early enough to let it cool and set for at least an hour before serving.

Bolognese Sauce:
1 pound of ground beef
1 pound of sweet gluten-free Italian sausage
3 ribs of celery chopped
1 medium onion chopped
2 cloves of garlic chopped
2 medium carrots shredded
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
1 teaspoon fennel seed crushed
1 teaspoons dried basil
4 tablespoons fresh italian parsley chopped
1 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon ground pepper

To Prepare Bolognese Sauce:
In a large saucepan, brown the ground beef and Italian sausage (ensure you break meat into very small pieces to make sauce easier to spread). Remove from pan and add onions, carrots, celery and garlic sauté until onions are translucent.

Add the crushed tomatoes, tomato sauce, tomato paste, and 1/2 cup of water; stir to combine.

Add seasonings, cover the pot and simmer on low heat for 1 hour and 30 minutes. (I put it in the slow cooker on low over night.)

Cheese:
3 cups shredded mozzarella cheese

Béchamel Sauce:
4 cups milk
6 tablespoons gluten-free flour or corn starch
2 tablespoons butter
Salt and pepper to taste
1 small onion chopped
1 pinch nutmeg, ground
1 bay leaf
500 gram container of cottage cheese.
1 egg, slightly beaten
1 cup grated parmesan cheese

To Prepare Béchamel Sauce
In a jar add 1 cup milk, xanthen gum and flour (cornstarch). Seal lid and shake vigorously and set aside.

In a medium sauce pan sauté onions in olive oil until onions are translucent. Add remainder of the milk, seasonings, bay leaf and the slurry from the jar. Stir constantly over medium heat until thickened, remove bay leaf and blend in the onions with immersion blender; let cool completely, then stir in egg, parmesan cheese and cottage cheese until blended.

Pasta Crepes:
6 large eggs
1 1/2 cup brown rice flour
2 teaspoons xanthen gum
4 cups milk
1 pinch of salt
2 tablespoons of butter to grease the pans

To Prepare Pasta Crepes:

Preheat oven to 350°F In a mixing bowl eggs, water, salt and flour, beat together then let batter rest for 30 minutes. Grease 2, 1/2 sheet pans. Pour half of the batter into each sheet pan and tip around until batter evenly covers pan. Bake sheet pans one at a time into oven. Bake each for 20 minutes. Set aside until needed.

Assemble lasagne:

1.Slice the crepes into 6 pieces, remove from sheet pans and set aside.

2.Mix into béchamel sauce: ricotta cheese, nutmeg, egg, and parsley; mix ingredients together.

3.Preheat oven to 350°F. Grease a 9×13 inch baking pan.

4.Spread a thin layer of béchamel sauce on the bottom of the baking pan.Layer 1/3 crepes over the béchamel sauce. Spread 1/3 cups of the Bolognese Sauce over crepes. Spread 1/3 of the remaining béchamel mixture over the layer of crepes. Sprinkle 1/3 of the mozzarella cheese over the béchamel.

5.Layer 1/3 crepes over the over the cheese layer
Spread 1/3 cups of the Bolognese Sauce over crepes. Spread 1/3 of the remaining béchamel mixture over the layer of crepes. Sprinkle 1/3 of the mozzarella cheese over the béchamel.

6.Layer 1/3 crepes over the over the cheese layer
Spread 1/3 cups of the Bolognese Sauce over crepes.

7.Cover with foil and bake in preheated oven at 350°F for 1 hour. Remove foil and spread the remaining béchamel on casserole then sprinkle the remaining mozzarella. Bake uncovered for another 25 minutes.

8.Remove from oven and allow casserole to set, for 1hour before serving to allow ease of serving.

Serves 12 people

Note from Ashley, World of Crepes: Ellen, thank you so much for sharing. This recipe simply makes my mouth water. I can't wait to try it!