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Baked layered dish with crepes, meat sauce, and cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Crepe lasagna (220 g) has 383 calories. That works out to 174 calories per 100 g. It contains 31 g of carbs, 20.2 g of protein, 19.6 g of fat and 2.4 g of fiber. Its 1.6 µg of B12 covers 66% of the Daily Value. Its glycemic index is 49 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 220 g
383
KCAL / 220G
Carbs
31g
· 11% DV
Protein
20.2g
· 40% DV
Fat
19.6g
· 25% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 21% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 383 kcal | |
| Total fat | 19.6 g | 25% |
| Saturated fat | 8.18 g | 41% |
| Trans fat | 0.26 g | |
| Sodium | 783 mg | 34% |
| Total carbohydrate | 31 g | 11% |
| Fiber | 2.4 g | 9% |
| Protein | 20.2 g | 40% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 220 g | 383 kcal |
| 1 piece (mini) | 90 g | 157 kcal |
| 100 g | 100 g | 174 kcal |
| 1 slice (small) | 120 g | 209 kcal |
| 1 piece (small) | 160 g | 278 kcal |
| 1 slice (medium) | 180 g | 313 kcal |
| 1 serving (medium) | 220 g | 383 kcal |
| 1 slice (large) | 250 g | 435 kcal |
| 1 piece (large) | 300 g | 522 kcal |
| 1 serving (extra large) | 350 g | 609 kcal |
Calculated from 174 calories per 100 g.
Crepe lasagna is a baked, layered dish that uses thin crepes instead of pasta sheets. It is commonly assembled with meat sauce and cheese, then baked until hot and lightly browned.
Use a thick meat sauce and let freshly cooked crepes cool before assembling crepe lasagna. Watery sauce and hot, steamy crepes can soften the layers too much as the dish bakes.
Yes, plain store-bought crepes can work in crepe lasagna. Choose thin, flexible crepes without sweet flavoring, and check that they are large enough to cover the baking dish in even layers.
Mozzarella melts well in crepe lasagna, while Parmesan adds a salty, savory finish. You can use one or both; finely grated cheese spreads more evenly between the delicate crepe layers.
Yes, assemble crepe lasagna ahead, cover it, and refrigerate it before baking. Bake it until the center is thoroughly hot; it may need extra time in the oven when starting cold.
Yes, crepe lasagna freezes well once cooled. Freeze it in airtight portions, then thaw it in the refrigerator and reheat until hot throughout; the crepes may be softer after thawing.
Reheat crepe lasagna covered in the oven so moisture stays in the dish. Remove the cover near the end if you want the cheese on top to brown, and check that the center is hot.
Crepe lasagna can be filled with meat sauce, vegetables, cheese, or a combination. Cook watery vegetables first and drain excess liquid so they do not make the crepe layers soggy.
Serve crepe lasagna with a crisp green salad or simply roasted vegetables. Their fresh, lighter texture contrasts with the soft crepe layers and rich baked filling.
No, crepe lasagna is baked in layers with a lasagna-style filling, often meat sauce and cheese. A savory crepe cake is usually stacked with fillings between crepes and served as a layered cake rather than baked like lasagna.
Vitamins
B12
1.58µg · 66% DV
B2
0.42mg · 32% DV
B3
5.06mg · 32% DV
Biotin
9.02µg · 30% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
321mg · 46% DV
Sodium
783mg · 34% DV
Calcium
312mg · 31% DV
Potassium ⭐
403mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 383 calories in 1 slice (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Crepe lasagna is a baked, layered dish that uses thin crepes in place of the pasta sheets in traditional lasagna. The layers are typically filled with meat sauce and cheese, then baked until hot and browned on top. It is a variation on lasagna rather than a single fixed recipe, so the sauce and fillings can differ from one kitchen to another.
Serve it warm, cut into slices after a brief rest so the layers hold together. It works well as a hearty main course with a green salad or simply cooked vegetables, whether for a family meal or a shared table. The crepes make the layers tender, while the cheese and meat sauce bring richness and savoury flavour. It provides protein as well as carbohydrates and fat; adding vegetables to the sauce is an easy way to make each serving feel lighter.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.18g
MONOUNSATURATED
6.84g
POLYUNSATURATED
1.89g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.