Vegetarian Crepe with Mushrooms, Spinach, and Tomato Sauce

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Vegetarian Crepe with Mushrooms, Spinach, and Tomato Sauce

vegetarian crepe with mushrooms and spinach

You'll love this vegetable crepe based on the classic vegetarian lasagna. It features mushrooms, spinach, and garlic in a savory tomato sauce layered with rich bechamel. This recipe received a 5-star rating from Not-Just-Recipes, a great website dedicated to food, responsibility, and compassionate living.

Read our review here!

Ingredients:

6 tbsp of butter
6 sun-dried tomatoes, chopped
1 small onion, chopped
1 carrot, chopped
3 tbsp of flour
2 ½ cups milk
½ tsp nutmeg
Salt and pepper
2 tbsp olive oil
1 lb. mushrooms, stemmed and sliced
1 cup frozen spinach, defrosted and drained
3 cloves garlic, chopped
1 tbsp dried parsley
1 tsp dried oregano
1 tsp thyme
1 tbsp tomato paste
2 ½ cups crushed tomatoes
1 ½ cups shredded mozzarella
8 basic crepes

Make bechamel sauce. Heat 5 tbsp butter in a medium skillet over medium heat. Add onions and carrots. Cook 5 minutes. Whisk in flour and cook 2 minutes. Whisk in milk and bring to a boil. Reduce heat to medium-low; simmer, whisking, until sauce thickens, 10-15 minutes. Add nutmeg, and season with salt and pepper.

Heat olive oil and remaining butter in a large skillet over medium-high heat. Add mushrooms and cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, and tomato paste. Cook 3 minutes. Add crushed tomatoes. Cook for 8 minutes. Set sauce aside.

Preheat oven to 375 degrees. Lay first crepe on a flat working surface. Spread ¼ cup tomato-mushroom mixture on crepe. Top with ¼ cup béchamel. Sprinkle with 1 tablespoon cheese. Roll up. Repeat with remaining crepes. Lay all 8 crepes in an oiled 9" x 13" baking dish. Top crepes with the remaining tomato sauce and cheese. Bake until cheese melts, about 10-15 minutes.

Yield: 4 servings, 2 crepes each

Return from Vegetarian Crepe to Main Dish Crepes

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