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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1284
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).