Good, better, batter!
PANCAKE LASAGNE
Lasagne is a firm favourite in many families. This vegetarian version with spinach and pumpkin is simply delicious, and using pancakes instead of lasagne sheets makes it cost-effective.
SERVES 6-8 PREPARATION: 30 MIN COOKING: 55-60 MIN
PUMPKIN LAYER
30ml (2T) olive oil
1kg peeled pumpkin or butternut cubes
salt and freshly ground black pepper
SPINACH LAYER
15ml (1T) olive oil 1 onion, sliced
2 garlic cloves, chopped
400g shredded spinach
30ml (2T) flour
250ml (1c) cream or milk
1 round feta, crumbled
grated zest of 1 lemon
1ml (¼t) nutmeg
salt and freshly ground pepper
PANCAKE LASAGNE
16-20 ready-made pancakes (see recipe on page 27)
250ml (1c) grated cheddar
handful fresh baby spinach (optional)
Preheat the oven to 200°C. Grease an oven-proof dish with nonstick spray. Keep a baking sheet handy.
Drizzle the oil over the pumpkin or butternut cubes and season with salt and pepper. Mix through and arrange on the baking
