Colorful Pancake Lasagne with Minced Meat and Vegetables

Thin pancakes alternate with a mild minced meat, vegetable and tomato sauce and Gouda to make a kid-friendly pancake lasagne. It is easy to prepare in advance and the whole family will enjoy it.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 250 g Wheat flour
• 500 ml Milk
• 3 Stück Eggs
• 1 Prise Salt
• 3 EL Cooking oil
• 400 g Minced meat (mixed)
• 1 Stück Onion
• 2 Stück Carrots
• 1 Stück Zucchini
• 1 Stück Red bell pepper
• 400 g Passata (sieved tomatoes)
• 1 EL Tomato paste
• 1 TL Dried oregano
• 120 g Gouda, grated
• Pepper

Method

1. Whisk the flour, milk, eggs and a pinch of salt with a whisk into a smooth, lump-free batter and let it rest for about 10 minutes.
2. Finely dice the onion, peel and finely grate the carrots, and dice the zucchini and bell pepper.
3. Preheat the oven to 200 °C, top and bottom heat.
4. Heat 1 tbsp of oil in a large pan, brown the minced meat until crumbly, then remove it from the pan.
5. In the remaining fat, sweat the onion until translucent, then fry the carrots, zucchini and bell pepper for 4 to 5 minutes.
6. Return the minced meat to the pan, stir in the tomato paste, deglaze with the passata, season with salt, pepper and oregano, and simmer for 10 minutes.
7. In a non-stick pan, bake about 8 thin pancakes from the batter one after another, each with a little oil and for about 1 to 2 minutes per side.
8. Grease a baking dish, layer pancakes, meat sauce and Gouda alternately, finish with cheese and bake for 15 minutes until golden brown.