Vegetarian Pancake Lasagne

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

Other Ingredients

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


  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!