🍝 Cheesy Pancake Lasagna

Name: Cheesy Pancake Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g flour; 150 ml milk; salt; pepper (from the mill); 2 eggs; 2 carrots; 350 g mushrooms; 2 onions; 4 garlic cloves; 4 tbsp olive oil; 740 g chunky tomatoes (2 packs); 2 tsp each oregano and thyme leaves; 2 tbsp chopped parsley; salt; pepper (from the mill); 150 g grated Emmental cheese; 200 g yogurt

581 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g flour
150 ml milk
salt
pepper (from the mill)
2 eggs
2 carrots
350 g mushrooms
2 onions
4 garlic cloves
4 tbsp olive oil
740 g chunky tomatoes (2 packs)
2 tsp each oregano and thyme leaves
2 tbsp chopped parsley
salt
pepper (from the mill)
150 g grated Emmental cheese
200 g yogurt

Instructions

1. Whisk flour, milk, 150 milliliters of water, salt, and eggs in a bowl until you have a smooth batter.
2. Let the batter rest for 20 minutes to allow it to settle.
3. Peel the carrots and cut them into small cubes.
4. Clean the mushrooms and chop them finely.
5. Peel the onions and garlic and chop both finely.
6. Heat 1 tablespoon of oil in a large pan.
7. Sauté the onions and garlic in the hot oil until they become translucent.
8. Add the chopped mushrooms and carrot cubes to the pan.
9. Fry the vegetables for 5 minutes.
10. Add the tomatoes and let everything simmer for another 5 minutes.
11. Stir the fresh herbs into the sauce.
12. Season the sauce to taste with salt and pepper.
13. Preheat the oven to 200 degrees Celsius.
14. Heat the remaining oil in a non-stick pan.
15. Fry 6 to 8 thin pancakes one after the other from the batter.
16. Grease a round baking dish with a little oil or butter.
17. Create the first layer in the baking dish with a few pancakes.
18. Spread a layer of the vegetable sauce over the pancakes.
19. Sprinkle 100 grams of grated cheese over the sauce.
20. Repeat the layers (pancakes, sauce, cheese) until the ingredients are used up.
21. Spread the yogurt evenly over the top layer.
22. Sprinkle the remaining cheese on top.
23. Place the baking dish in the preheated oven.
24. Bake the lasagna for approx. 25 minutes until it is golden brown and bubbling.
25. Remove the lasagna from the oven and let it cool for a moment.
26. Garnish the dish to taste with fresh herbs.
27. Serve the lasagna hot.

Nutrition per serving

kcal: 581
Protein: 28 g · Fett/Fat: 28 g · Carbs: 52 g