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Stacked Crepe-Spinach Torte

Yield 4 servings (serving size: 1 wedge)
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

Nutrition Information

  • calories 221
  • caloriesfromfat 26 %
  • fat 6.3 g
  • satfat 3.3 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 19.3 g
  • carbohydrate 22.6 g
  • fiber 3.4 g
  • cholesterol 66 mg
  • iron 3 mg
  • sodium 691 mg
  • calcium 371 mg

How to Make It

  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.