Vegetable Lasagna with Buckwheat Crêpes - Vegetarian

The Vegetable Lasagna with Buckwheat Crêpes offers a unique twist on the traditional lasagna, spotlighting the earthy flavors and nutrition of buckwheat flour crêpes instead of the classic pasta noodles. This dish layers thinly sliced zucchini, eggplant, and fresh spinach with a creamy ricotta and mozzarella mixture, all enveloped in a rich marinara sauce and baked to perfection.

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Temps de préparation 30

Temps de cuisson 45

Temps total 1

Type de plat Main Course

Cuisine Italian

Portions servings

Calories 320 kcal

Ingrédients

1 cup buckwheat flour

2 large eggs

1 1/2 1/2 cups milk

1 tablespoon olive oil

1/2 teaspoon salt

2 cups ricotta cheese

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

1 large zucchini, thinly sliced

1 large eggplant, thinly sliced

2 cups spinach, chopped

1/2 cup marinara sauce

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and and pepper to taste

Instructions

In a mixing bowl, whisk together the buckwheat flour, eggs, milk, olive oil, and 1/2 teaspoon salt until smooth.
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes on each side until lightly browned. Repeat with the remaining batter to make the crêpes.
Preheat your oven to 375°F (190°C). In a separate bowl, mix the ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, garlic, oregano, and basil. Season with salt and pepper to taste.
Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a buckwheat crêpe in the dish, spread a layer of the ricotta mixture, then layer with zucchini, eggplant, and spinach. Repeat the layers until all the ingredients are used, finishing with a crêpe on top.
Spread the remaining marinara sauce on top and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
Allow the lasagna to rest for 10 minutes before cutting and serving.

Nutrition (per 100g)

Keyword buckwheat crêpes, comfort food, eggplant, family dinner, gluten-free alternative, gourmet lasagna, healthy lasagna, high-protein, homemade lasagna, italian cuisine, low-carb lasagna, marinara sauce, Mediterranean flavors, nutritious meal, ricotta cheese, spinach, vegetable lasagna, vegetarian recipe, veggie lasagna, zucchini

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Vegetable Lasagna with Buckwheat Crêpes – Vegetarian