Baked Spinach & Ricotta Crepes ✚
SERVES 4 PREP 10 minutes + cooling COOK 20 minutes NUTRITION 2171kJ; 24g fat (11g sat); 21g protein; 45g carbohydrate; 4g fibre a serve COST $3.50 a serve
2 teaspoons vegetable
or olive oil
1 onion, finely chopped
1 clove garlic, crushed 250g frozen spinach, thawed 250g tub smooth ricotta
¾ cup freshly grated parmesan Finely grated zest of 1 lemon
400g packet (8) frozen crepes,
400g jar tomato pasta sauce
1 Preheat oven to 200ºC/180ºC fan-forced. Grease a 2-litre (8-cup) shallow ovenproof dish.
2 Heat oil in a large frying pan over moderate heat. Cook and stir onion for 3 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Using hands, squeeze any excess liquid from spinach.
Add to the onion mixture; stir to combine. Transfer to a bowl. Cool.
3 Add the ricotta, half the parmesan and the lemon zest to spinach mixture; mix well. Season to taste. Divide ricotta mixture between crepes and roll up to enclose filling. Pour a third of the pasta sauce over base of prepared dish. Arrange crepes, in a single layer, over sauce. Pour over remaining pasta sauce; top with the remaining parmesan.
4 Bake for 15 minutes or until bubbling and cheese is golden.