Stacked Crepe-Spinach Torte

This layered dish is similar to lasagna, with crepes replacing the pasta.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 26%
  • Fat: 6.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 19.3g
  • Carbohydrate: 22.6g
  • Fiber: 3.4g
  • Cholesterol: 66mg
  • Iron: 3mg
  • Sodium: 691mg
  • Calcium: 371mg


  • 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


  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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