Pancake Lasagna Baked with Cheese

Ingredients

• 200 g Flour
• 150 ml milk
• 150 ml water
• Salt
• pepper (ground)
• 2 Eggs
• 2 carrots
• 350 g Mushrooms
• 2 onions
• 4 Garlic cloves
• 4 tbsp olive oil
• 740 g diced tomatoes (2 packs)
• 2 tsp oregano leaves
• 2 tsp thyme leaves
• 2 tbsp chopped parsley
• Salt
• pepper (ground)
• 150 g grated Emmental cheese
• 200 g yogurt

Instructions

1. 1.

   Whisk flour with milk, 150 ml water, salt and eggs. Let rest for 20 minutes.

2. 2.

   Peel carrots and cut into small cubes. Clean mushrooms and finely chop. Peel onions and garlic cloves, finely chop them and sauté in 1 tbsp oil until translucent, then add mushrooms and carrots and cook for 5 minutes. Add tomatoes and simmer for another 5 minutes, stir in herbs and season with salt and pepper.

3. 3.

   From the dough bake 6-8 pancakes in remaining oil in a pan. Layer alternately with vegetable sauce and 100 g cheese into a greased round baking dish. Spread yogurt and remaining cheese on top. Bake at 200°C for about 25 minutes until golden yellow.

4. 4.

   Serve garnished with herbs as desired.