Crepe Lasagne (Gluten Free)


When I want comfort food, I can’t think of anything more delectable than a lasagne, fresh out of the oven, bubbling with cheese. I want to completely embrace my inner Garfield, stuff my face and roll around in my lasagne-induced haze.

Like all things worth their salt, this lasagne takes time and effort, but the end result makes for a very happy tummy and smiling taste buds.

The reason I actually made the crepes in my previous post was just so that I could make this lasagne – when I saw the words “lasagna noodles” here, I instantly began to salivate!

Crepe Lasagne

Tomato sauce:

800g ripe tomatoes, halved

1tsp oreganum

2tsp Xylitol

2tsp sea salt

Other lasagne ingredients:

1tbs olive oil

1 onion, finely chopped

500g mince (I used half beef, half ostrich)

3 bay leaves

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp smoked paprika

1 tsp cinnamon

1 tsp dried thyme

5 baby marrows, grated/ very finely chopped

1 pimento pepper or sweet bell pepper, very finely chopped

2 garlic cloves, finely chopped

30g fresh basil, finely chopped

White sauce: (to make the white sauce Banting, leave out the flour and replace the milk with cream)

60g butter

1/4 cup maizena / gluten free flour

2 cups lactose free milk

1 cup grated cheese such as Daily cheese from Woolworths (young, white cheese), plus extra to sprinkle over the top of the lasagne

1tsp nutmeg

salt and pepper

Crepes made with coconut flour



  • Make crepes as per recipe in the link above and cut into lasagne strips
  • Heat oven to 180 degrees Celsius
  • Place tomatoes on a tin foil covered baking tray and roast in the oven for about an hour
  • Blitz with the remainder of the tomato sauce ingredients and set aside
  • Fry onion in olive oil until translucent
  • Add mince and fry until browned
  • Add herbs and spices except the basil and fry for a few minutes
  • Add baby marrow, peppers and garlic and cook out
  • Add tomato sauce and stir
  • Add basil
  • Simmer for 30 minutes until it has reduced down to a delicious tasting and unctuous ragu
  • Check seasoning and add salt and pepper to taste
  • Make the white sauce:
  • Heat butter in a saucepan and stir in the flour to form a roux, be careful not to burn
  • Add the milk in slowly, stirring all the time to prevent lumps
  • Add in the cheese and mix in
  • Add nutmeg, salt and pepper and stir
  • White sauce should be nicely thickened
  • Start layering up your lasagne: a little mince at the bottom so that it doesn’t burn, a layer of crepe lasagne sheets, mince, white sauce; repeating until you have reached the top of the dish or run out of ingredients
  • Sprinkle with cheese
  • Bake in the oven for about 20 – 25 minutes until it is golden and bubbling on the top
  • Serve with a salad if desired
  • And there you have it – a lasagne Garfield would fall in love with!