Crepes Lasagna

Start the bolognese sauce by heating up a large saucepan with oil. Sauté onion and garlic for 2 minutes, and then add carrots, pork, and thyme. Let it cook for a few minutes, stirring constantly. Add tomato paste and water. Let it simmer for about 1 hour until meat is cooked. Season with salt and pepper.

In the meantime, make the crepes. Whisk eggs, salt, milk, and gradually add flour.

Heat a pancake pan. Grease it with few drops of vegetable oil, and then wipe it with a paper towel. Pour a ladleful of crepe mixture and cook for about 3 minutes. Flip crepe to cook the other side.

Start the bechamel sauce by melting butter. Add flour and gradually pour in milk, cup by cup, stirring well after each addition. Add nutmeg and cook the sauce until it thickens, stirring constantly.

To assemble the lasagna, prepare a deep baking dish. Ladle in some bolognese sauce, and start to build the layers: a crepe layer, followed by a bolognese sauce layer, then bechamel sauce and grated mozzarella . Repeat the layers. Finish the lasagna with a crepe layer and then top with grated mozzarella.

Bake at 150ºC (300ºF) for 15 minutes.