Pancake Lasagne

Name: Pancake Lasagne
Ingredients: 3/4 cup flour; 3/4 cup milk; 2 None medium eggs; Pinch None salt; 4 tbsp sunflower oil; 2 None onions, finely diced; 2 None carrots, trimmed and finely diced; 1 lb ground beef; 1 lb Savoy cabbage, trimmed and thinly sliced; 3 tbsp butter; 1 1/4 cup vegetable stock; 1/2 cup heavy cream; Pinch None grated nutmeg; 1 1/2 cups Cheddar cheese, grated

14 ingredients

5 steps

Ingredients

3/4 cup flour
3/4 cup milk
2 None medium eggs
Pinch None salt
4 tbsp sunflower oil
2 None onions, finely diced
2 None carrots, trimmed and finely diced
1 lb ground beef
1 lb Savoy cabbage, trimmed and thinly sliced
3 tbsp butter
1 1/4 cup vegetable stock
1/2 cup heavy cream
Pinch None grated nutmeg
1 1/2 cups Cheddar cheese, grated

Directions

1

Preheat the oven to 400°F. In a bowl, mix 1/2 cup flour, 2/3 cup milk, the eggs and a pinch of salt. Set aside.
2

Heat 1 tbsp oil in a large frying pan, add the onions, carrots and beef and saute for 5-8 mins. Season then set aside.
3

Heat 1 tbsp oil in a pan, add the cabbage and saute for 6-8 mins. Meanwhile, to make the bechamel sauce, melt the butter in a saucepan, stir in 1/4 cup flour until smooth then gradually stir in the stock, cream and 1/2 cup milk. Simmer and stir for 4-5 mins until thickened. Stir in the nutmeg and season.
4

Heat 2 tbsp oil in a non-stick pan, pour in 1/6 of the batter and cook for 3-4 mins. Flip halfway through so that both sides are golden. Repeat so that you have 6 pancakes.
5

Place 2 pancakes in a baking dish, then pour over the ground beef mixture. Place 2 pancakes on top and spread with some of the bechamel sauce then transfer the cabbage to the dish and spread out. Place the final 2 pancakes on top then pour over the remaining bechamel. Top with the cheese then bake for 18-20 mins. Serve.