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Lasagna Pancakes (Crepe Lasagna)

Soft homemade crepes layered with a savory meat filling, creamy béchamel sauce, and melted kashar cheese, baked until golden. A comforting twist on classic lasagna.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Turkish-Inspired
Servings 8 servings
Calories 4250 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Non-stick frying pan (9–10 inch)
  • Large skillet
  • Medium saucepan
  • Grater
  • Baking dish (9x13 inch or similar)

Ingredients
  

For the Crepes

  • 2 cups milk
  • 2 cups water
  • 3 eggs
  • 2 1/2 cups flour
  • 1 tsp salt

For the Meat Filling

  • 400 g ground meat
  • 1 onion finely chopped
  • 1 green pepper finely chopped
  • 1 carrot grated
  • 1 clove garlic minced
  • 2 tomatoes grated
  • 1 1/2 tbsp tomato paste
  • 1 cup water
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt

For the Béchamel Sauce

  • 2 tbsp butter
  • 2 1/2 tbsp flour
  • 3 cups milk
  • Salt to taste

To Finish

  • Grated kashar cheese or mozzarella, for layering and topping

Instructions
 

  • Make the crepes: In a large bowl, whisk together the milk, water, eggs, flour, and salt until smooth. Heat a lightly greased pan over medium heat and cook thin crepes, one at a time, until you have about 9. Set aside.
  • Cook the meat filling: Heat a little oil in a skillet and brown the ground meat. Add the onion, green pepper, carrot, and garlic, and cook until softened.
  • Stir in the tomato paste and cook briefly, then add the grated tomatoes, water, paprika, black pepper, and salt. Simmer until thickened into a rich sauce.
  • Make the béchamel: Melt the butter in a saucepan and whisk in the flour. Cook 1-2 minutes until lightly golden and fragrant.
  • Gradually whisk in the milk, stirring constantly until smooth. Season with salt and cook until thickened.
  • Preheat the oven to 180°C (350°F).
  • Assemble: In a baking dish, layer crepes, béchamel sauce, meat filling, and grated cheese. Repeat until all ingredients are used, finishing with béchamel and a generous layer of cheese on top.
  • Bake for about 35 minutes, until golden brown and bubbling. Let rest 5-10 minutes before slicing and serving.

Notes

  • This recipe can also be made in a stovetop pot with a heavy lid or any oven-safe casserole dish.
  • Crepes can be made up to 2 days ahead and refrigerated, stacked with parchment paper between them.
  • Leftovers keep in the fridge for up to 3 days or in the freezer for up to 2 months.
Keyword Crepe Lasagna, lasagna pancakes