Stacked Crepe-Spinach Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This layered dish is similar to lasagna, with crepes replacing the pasta. Ingredients:
1 teaspoon olive oil |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1 (14.5-ounce) can diced tomatoes, undrained |
3/4 cup fat-free ricotta cheese |
1/4 teaspoon salt |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
7 basic crepes |
cooking spray |
1/2 cup (2 ounces) shredded provolone or parmesan cheese, divided |
Directions:
1. Preheat oven to 425°.
2. Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add basil and tomatoes; bring to a boil. Cook 4 minutes or until most of liquid evaporates. Spoon into a bowl; reserve 1/4 cup. Add ricotta cheese, salt, and spinach to remaining tomato mixture; stir well.
3. Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 cup spinach mixture and 1 tablespoon provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 cup tomato mixture over top; sprinkle with remaining cheese. Bake at 425° for 15 minutes or until thoroughly heated.
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