A show-stopping and elegant vegetarian hors d’oeuvre or entree!

Ricotta and Spinach Crepes Lasagna
Purchase crepes from a local gourmet food store or use your favorite recipe.
15 (6-inch) crepes
1 cup ricotta or cottage cheese
1 cup jarred tomato-basil pasta sauce
4 to 5 ounces fresh spinach leaves
Spray a foil-lined baking sheet lightly with cooking spray. Place a crepe on the baking sheet, top with 2 tablespoons ricotta and spread evenly over crepe. Add a thin layer of spinach leaves. Add a second crepe, spread with 2 tablespoons tomato-basil sauce; top with a thin layer of spinach leaves. Add third crepe and repeat layers continuing to alternate ricotta/spinach and tomato-basil sauce/spinach layers. End with a plain crepe on top. Bake in a preheated 350 degree oven for 40 to 50 minutes or until crepes are warmed though. Serves 4 to 6.