Follow this recipe, to make the easiest and most delicious gluten-free crepes.
Preheat your oven to 180C degrees.
Once you have your crepes done, continue by making the spinach and ricotta filling.
Melt butter or olive oil in a saucepan over medium heat. Add the spinach and saute for about 5 to 8 min. Once the spinach is cooked, drain it well from all the water and add it in a mixing bowl, then add the ricotta cheese, 1 egg and the grated parmezan cheese. Season according to taste. And mix all the ingredients totheter, until they are well combined.
In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the gluten-free flour and whisk until smooth. Continue whisking for about 3min or until the mixture turns urns a light, golden sandy color.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Once both the béchamel and the spinach & ricotta filling are done, you can start assembling your lasagna.
I'm using a baking dish with this dimensions: 28x17x6cm
The first layer of the lasagna should be the spinach & ricotta filling, then one layer of crepes then the filling again, the béchamel sauce and the mozarella cheese, and then another layer of crepes .Repeat this until all your ingredients are finished. The last layer of the lasagna should be the spinach and ricotta filling topped with cheese .
Cover the lasagna with aluminium foil and place it in the oven. Bake for 20 to 25min on 190C (375F) degrees. In the last 5min take out the aluminium foil.
Serve while it is warm.