Lasagna Casserole; Crepes Manicotti - Maxim CM5 Owner's Manual

Lasagna Casserole

1 batch crepes (about 16)
1 qt. homemade sauce or 2 14 oz. jars Italian-style tomato sauce
1 lb. ground beef (optional)
1 15 oz. container ricotta cheese
8-12 oz. mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese
Preheat oven to 350ºF. In large skillet, brown beef (optional) until
crumbly. Pour off excess fat and add meat to tomato sauce. Bring
to boil. Remove from heat. In a 13" x 9" baking pan, spread 1 cup
sauce. Top with 5-6 crepes, overlapping as necessary. Spread with
1/2 of the ricotta, 1/3 of the cheese slices, 1/3 of the grated
parmesan and 1 cup sauce. Repeat. Top with remaining crepes,
sauce, mozzarella and parmesan. Bake for 30 minutes or until
bubbling hot. Let stand 10 minutes before serving, then cut
into squares.

Crepes Manicotti

1 batch crepes (about 16)
1-1/2 cups (15 oz.) ricotta cheese
1/2 lb. mozzarella cheese, diced in 1/2 inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs
1/4 cup grated parmesan cheese
2 tablespoons butter or margarine
1 teaspoon oregano (optional)
1 14 oz. jar Italian-style tomato sauce or homemade sauce
Preheat oven to 350ºF. Mix all ingredients except tomato sauce.
Place heaping tablespoon of mixture down center of each crepe
(brown side out). Roll to cover filling and place each, seam side
down, in 13" x 9" casserole. Line crepes in pan and spoon sauce
over the centers of each crepe. Top with additional parmesan
cheese, if desired. Bake at 350ºF. for 25-30 minutes or until hot and
bubbling. Serve two or three crepes per portion.
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