Cheesy Crepe Lasagna with Savory Bolognese Tips, FAQ & printable recipe

Tips for success

If the top of the lasagna browns too quickly before the center is heated through, loosely tent the baking dish with aluminum foil. This allows the heat to continue penetrating the center of the dish without burning the cheese. You can remove the foil for the final five minutes of baking to ensure the cheese gets that perfect, crispy, golden finish that defines a great lasagna.

For a more intense flavor, try layering the crepes with a small amount of fresh basil leaves or thinly sliced spinach between the bolognese and béchamel. This adds a pop of freshness that cuts through the richness of the meat and cheese.

Keep the herbs sparse so they do not introduce too much moisture, and ensure they are evenly distributed to maintain the structural integrity of the layered dish.

Variations

• Vegetarian Crepe Lasagna: Replace the bolognese sauce with a chunky roasted vegetable marinara featuring eggplant, bell peppers, and zucchini. Ensure the vegetables are diced small to maintain the delicate texture of the crepe layers.
• White Truffle Crepe Lasagna: Incorporate a small amount of truffle oil or finely chopped sautéed mushrooms into the béchamel sauce. This adds an earthy, sophisticated aroma that elevates the dish for a special dinner.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze individual slices in freezer-safe bags for up to 2 months; thaw in the fridge before reheating.

Reheat

Reheat in a 350°F oven until warmed through, or microwave individual portions on medium power until hot.

Store any leftovers in an airtight container or cover the baking dish tightly with plastic wrap. Keep the lasagna in the refrigerator for up to three days. When storing, try to keep the pieces intact if possible, as they will reheat more evenly. Avoid leaving the lasagna at room temperature for more than two hours after baking to ensure food safety standards are maintained.

This dish is perfect for making ahead. You can assemble the entire lasagna, cover it, and keep it in the refrigerator for up to 24 hours before baking.

If baking directly from the fridge, increase the cook time by 10 to 15 minutes to ensure the center reaches the required 160°F (71°C). It is an ideal option for stress-free entertaining, as you can have everything ready to go before your guests arrive.

Serving ideas

Serve each portion with a fresh, crisp side salad tossed in a light vinaigrette. The acidity of the dressing balances the richness of the lasagna perfectly.

A side of crusty garlic bread is also a classic accompaniment, perfect for soaking up any extra bolognese sauce left on the plate. Ensure you use a sharp, sturdy spatula to lift the servings, as this helps keep the delicate layers intact.

For a complete meal, consider serving the lasagna alongside roasted seasonal vegetables like asparagus or zucchini. The charred flavor of the vegetables complements the savory meat sauce beautifully.

If you prefer, a simple glass of dry red wine, such as a Chianti or a Sangiovese, pairs wonderfully with the deep, savory notes of the bolognese and the creamy, comforting texture of the béchamel and cheese.

Frequently asked questions

Recipe card

Cheesy Crepe Lasagna with Savory Bolognese

Prep 30 minCook 45 minRest 10 minTotal 1 h 25 minServes 8

Ingredients

• 12 pieces crepes, store-bought or made ahead
• 3 cups bolognese sauce, store-bought or made ahead
• 2 cups béchamel sauce, store-bought or made ahead
• 2 cups mozzarella cheese, shredded

Instructions

1. Preheat the oven to 375°F (190°C). Start by spreading a thin layer of bolognese sauce on the bottom of a 9x13 inch baking dish to prevent sticking. Place one crepe over the sauce to cover the base.
2. Spread a generous portion of bolognese sauce over the crepe, followed by a light drizzle of béchamel sauce. Repeat this layering process with the remaining crepes, bolognese, and béchamel until all ingredients are used, ending with a final layer of sauce.
3. Sprinkle the shredded mozzarella cheese evenly over the top layer of the lasagna. Ensure the edges are covered to encourage a beautiful, golden-brown crust during the baking process.
4. Place the baking dish in the preheated oven and bake until the lasagna is heated through and the cheese is bubbling and golden brown, reaching an internal temperature of 160°F (71°C) for the ground meat. Remove from the oven and let rest for 10 minutes before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

35 g

Fat

28 g

Fiber

2 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.