Crepe Lasagna Cake
By: Angela Coleby
Published: Sunday, June 25, 2017 - 4:44pm

Ingredients




1 Coconut flour crepe recipe see recipe index
1/2 cup Marinara sauce see recipe index
1 cup (112g) Mozzarella cheese grated
1 cup Spinach cooked
1/2 cup Feta cheese crumbled
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Preparation

1 Cook the crepes in a small frying pan. 2 In a bowl mix the spinach and crumbled Feta cheese together. Season with the garlic powder and pepper. 3 Preheat the oven to 180C/350F degrees. 4 Line a baking tray with parchment paper. 5 Place a crepe on the parchment paper. 6 Spoon about a tablespoon of Marinara sauce on the crepe. 7 Spoon about a tablespoon of the spinach mixture on top of the Marinara sauce. 8 Cover with a crepe. 9 Spoon about a tablespoon of Marinara sauce on the crepe. 10 Sprinkle with Mozzarella cheese. 11 Cover with a crepe. 12 Repeat until all crepes are used but end with enough Marinara sauce to put on top of the final crepe. Sprinkle with Mozzarella cheese. 13 Bake for 15-20 minutes until the cheese has melted. 14 Cut into quarters and serve

About

This low carb crepe recipe uses crepes in place of pasta for a spinach lasagna dish.  It’s very filling without being too heavy.