Breakfast Crepe Lasagna

Ingredients:

• CREPES
• 1 cup all purpose flour
• 2 tsp sugar
• 1/2 tsp salt
• 1 1/4 cup milk (I use 2%)
• 3 large eggs
• 2 TBLSP melted butter, plus butter for the pan
• LASAGNA
• 2 cups frozen spinach, thawed and well drained
• 1 1/2 cups ricotta
• 1 cup parmesan, grated
• 1 large egg
• 1 tsp italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups of your favorite tomato sauce (either homemade or prepared)
• 2 1/2 cups mozzarella, grated

Instructions:

1. FOR THE CREPES:
   In a large bowl, whisk together flour, sugar and salt, and set aside. In small bowl, whisk together milk and eggs, then add in melted butter and whisk until well combined. Add 1/2 of the milk/egg mixture to the flour mixture and gently mix to form a smooth paste. Add the remainder of the liquid and mix to form a watery batter. Be careful not to over mix. Cover the batter and let stand for at least 20 minutes (batter can be kept in the refrigerator overnight).

2. Melt about 1/2 TBSLP of butter in an 8-inch non-stick skillet (or use a non-stick spray) and heat over a medium heat. Stir crepe batter, then pour about 1/8 - 1/4 cup of batter into the skillet and immediately turn pan to coat the entire bottom of pan with a thin layer of batter. Cook the crepe until it sets (about 30-45 seconds), flip the crepe and cook for about 30 seconds, then remove from pan and place on a flat dish or pan. Repeat with remainder of batter (should make about 12 crepes--you only need 9 for the Lasagna). Crepes can be stacked on top of one another.

3. FOR THE LASAGNA:
   Preheat oven to 350°. Spray an 8-inch springform pan with a non-stick spray.

4. Mix together the spinach, ricotta, parmesan, egg, Italian seasoning, salt and pepper.

5. To assemble: place one crepe at the bottom of the springform pan. Spread a heaping tablespoon of the spinach mixture over the crepe, top with a second crepe and spread another heaping tablespoon of spinach mixture on crepe and cover with a third crepe, and spread 1/3rd of tomato sauce on the third crepe and sprinkle with 1/3 of mozzarella. Repeat this sequence two more times (crepe/spinach mixture, crepe/spinach mixture, crepe/tomato sauce and cheese).

6. Place pan on foil lined cookie sheet and place on middle rack in pre-heated oven. Bake for about 30 minutes, until the lasagna is heated through and the cheese on top is melted. Remove from oven and let stand for 5 minutes, then remove sides of springform pan, cut into 6 pieces and serve.