- Single dish
- 40 min
Crêpes Lasagna with Robiola and Garden Vegetables
For the crêpes:
5.3 oz of flour
1 glass of milk
For the filling:
Altogether I got 10.5 oz of clean vegetables
7 oz of Nonno Nanni Robiola
Extra virgin olive oil, salt, pepper
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Clean the aubergine, cut into cubes and place them in a colander with some coarse salt, covered by a weight to squeeze out the water of vegetation, at least for half an hour. Prepare the crêpes by beating the eggs with the flour and salt, adding the milk a little at a time; the dose of milk is very indicative, I measure it at a rough guess and stop when the cream is smooth. Since I have plenty of chives I chopped some in the batter, but it is not mandatory.
To avoid having to stand for a long time in front of the pans on the hob and to get a geometrically more manageable result, I took two rectangular baking trays and I baked the batter in the oven, pouring a thin layer in each. It takes 10 minutes in the oven at 180° C, they just need to dry, without even browning
While the crêpes cool clean the courgettes and cherry tomatoes and dice them as well, but keep them separate. In a pan, heat a drizzle of olive oil and cook the aubergine and courgettes, add salt and pepper and leave to cook for about 15 minutes. Add the chopped tomatoes only a few moments before turning off the hob. Transfer the vegetables to a bowl and let them cool. Mix the Nonno Nanni Robiola with the vegetables, taste and add salt and pepper if necessary
Take a square baking tray and lightly grease the bottom. Cut the sheet of crêpe to measure and place a first layer on the bottom, spread a layer of vegetable mixture and continue until all ingredients have been used. I made 3 layers. You do not need to make so many because the sauce is rich and the crêpe pastry, however thin, is always more substantial than the fresh lasagne pasta.
Finish off with a layer of vegetables and robiola and bake at 180° C for 10/15 minutes.
They are delicious even without Parmesan (and I use it on everything!) because the scent of fresh vegetables is the true star. You can also serve them tepid, there is no bechamel and the robiola makes them nice even at room temperature.
Recipe devised by food blogger
Idee in pasta & in pentola
I am Cecilia, from Emilia, and I am strongly tied to the traditions of my land. I like simplicity, sincerity and irony in both things and people. Everything I need I find in cooking: discipline and imagination, respect and passion, home and travel.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola