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

Jim Fobel
Recipe by Cooking Light April 1999


Recipe Summary

4 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • 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.

  • 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.

Nutrition Facts

221 calories; calories from fat 26%; fat 6.3g; saturated fat 3.3g; mono fat 1.5g; poly fat 0.5g; protein 19.3g; carbohydrates 22.6g; fiber 3.4g; cholesterol 66mg; iron 3mg; sodium 691mg; calcium 371mg.