Pancake Lasagna with Spinach and Cheese

Summary

Ingredients

• 200 g flour
• 200 ml milk
• 5 egg (s)
• 1 pinch (s) salt
• 4 tablespoon olive oil
• 1 kg spinach
• 2 tomato (s)
• 1 onion (s)
• 6 pickled peppers
• 200 ml broth
• 250 g cheese (oat), semi-firm
• salt and pepper
• nutmeg

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Instructions

1. Mix the flour, milk, 2 eggs and 1 pinch of salt into a pancake batter until smooth. Let it soak for about 20 minutes.
2. Heat 2 tablespoons of oil in a pan and bake 4-6 pancakes in portions.
3. For the filling, wash the spinach, sort and spin dry. Wash tomatoes, peel onions, dice both. Cut the pepperoni into slices / rings.
4. Steam the onion in the remaining oil until translucent. Add the spinach and cook for about 2 minutes. Add tomatoes, peppers and the stock and cook for approx. 5 minutes. Season the vegetables with salt, pepper and nutmeg and leave to cool.
5. Crumble 150 g goat cheese and stir into the spinach with the remaining eggs.
6. Layer the pancakes and vegetables alternately in a springform pan. Start and finish with a pancake. Crumble the rest of the cheese over it and bake the lasagne in the oven at 200 ° C (convection 20-30 ° lower) for about 40 minutes until golden brown.