Vegetarian Pancake Lasagne

• A healthier way to enjoy lasagne.
• A great savoury alternative for Pancake Day!
• A super-tasty family meal.

100% Wholemeal Plain Flour 1kg, Organic (Doves Farm)

250g Wholemeal Flour

Ecomil Nature Organic Sugar Free Almond Drink 1L

250ml Almond Milk

Austrian Rapeseed Oil 500ml (Pramoleum)

1 Tbsp Rapeseed Oil

Chopped Spinach 395g (TRS)

1 Tin Spinach

Tomato Powder 500g (Sussex Wholefoods)

4 Tbsp Tomato Powder

Borlotti Beans, Organic 400g (Mr Organic)

1 Tin Borlotti Beans

Black Pepper Powder 100g (Hampshire Foods)

1/2 Tsp Ground Black Pepper

Hampshire Foods Chilli Powder 100g

Chilli Powder to flavour

Hampshire Foods Spanish Smoked Paprika 50g

1 Tsp Smoked Paprika

Oregano Leaves 30g, Organic (Sussex Wholefoods)

1 Tbsp Oregano

Pink Himalayan Salt, Fine 1kg (Naturita)

Salt to flavour For more information on our ingredients policy please see here

Other Ingredients

• Water
• 1 egg
• 1 onion
• 7 medium chestnut mushrooms
• 2 garlic cloves
• 2 mozzarellas
• Hard cheese for grating

Method

1. To make pancakes, combine almond milk, 250ml water, 1 egg and 250g of flour with a pinch of salt. Mix well using a hand mixer.
2. Heat a non-stick pan over a medium heat and brush with a little bit of rapeseed oil.
3. Put three spoons of batter per pancake into the pan, and fry until brown on each side.
4. Dice the onions, mushrooms and garlic. Heat a pan over a medium heat and add a little bit of rapeseed oil. Fry onions, mushrooms and garlic until golden brown.
5. Add the drained spinach & borlotti beans to the pan and stir well, letting them cook slowly for a few minutes.
6. Mix 400ml of water with 3 tablespoons of Tomato Powder and add to the pan.
7. Season to flavour.
8. Preheat the oven to 180 degrees Celsius.
9. On a baking tray, layer the pancakes with the spinach mix and thinly-sliced mozzarella. Repeat layers with remaining pancakes and ingredients, ending with the pancake.
10. Mix 50ml water with 1 tablespoon of Tomato Powder. Spread half on the top pancake.
11. Put the lasagne in your preheated oven and bake for about 30 minutes.
12. Spread the remaining tomato sauce on the top, sprinkle with the grated cheese – and enjoy!