Vegetarian pancake lasagna

Weather: 40 minutes
Portions: 6

Pancakes without milk

  • 1 1/4 cup water
  • 1 cup white, whole wheat, oat or chickpea flour
  • 2 eggs
  • For pancakes vegan option
  • 1/2 cup of flour
  • 1/4 cup cornstarch or other starch
  • 3/4 cup of water
  • 1 pinch of baking powder

For the filling

  • 1/2 paprika
  • 2 chives
  • A splash of olive oil
  • 1 cup of mushrooms or vegetable meat
  • 1 carrot, grated
  • 1/2 Italian squash
  • 1 cup of corn or peas
  • Salt to taste
  • Chili color to taste
  • Oregano to taste
  • 3 cups tomato sauce
  • 1 cup of grated cheese


  1. Place all the ingredients in the juicer and mix well.
  2. By ladles, put the pancake mixture in the hot pan, you can put a drop of oil or butter if it is not non-stick. Move them quickly and when the edges come off, turn around and leave for a few more seconds. They come out 6 pancakes and here we are going to use 4.
  3. For the vegan pancake option, repeat the same process and approximately 5 units come out.
  4. For the filling:
  5. Sauté the paprika and chives in a drizzle of olive, add the mushrooms, the grated carrot and zucchini, the corn, salt, dressings and the sauce, add 1 splash of water and cook for 5 MINUTES.
  6. In the Prepware Pyrex 1.6 liter glass cake pan , which is about the size of a large pancake, I alternate 1 pancake with layers of sauce and cheese, finishing the last layer with cheese.
  7. Bake in a preheated oven at 200 DEGREES for 25-30 MINUTES until it is gratin and very hot, it is a delight!

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