Kale Buckwheat Pancake Lasagna

5 from 5 votes
Prep Time 30 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

pancakes

  • 80 g Buckwheat flour
  • 200 ml Milk
  • 3 Pc. Eggs
  • Salt
  • Chives

filling

  • 250 g Kale
  • 160 g Ricotta
  • 60 g Grated cheese
  • 1 Pc. Onion
  • Some milk, Some butter, Some frying oil
  • Salt pepper
  • 2 Pc. Mettenden

Instructions
 

  • For the pancake batter, whisk the buckwheat flour with the milk. Add salt and whisk the eggs. There was also freshly harvested chives, which you can leave out - afterwards it will be green enough.
  • Bake about 4-5 pancakes from the batter in a pan with a little frying oil and set aside.
  • Remove the stalks from the kale and wash. In a pan, fry a chopped onion until translucent and add the dripping wet kale. Sear until it has collapsed a little. Salt and pepper.
  • Grease a round baking dish with butter. Ideally, it is the size of the pancake. Put the first pancake in it. Brush with the ricotta. If it is as dry and crumbly as my homemade one, stir creamy with a little milk. Place part of the kale on top and part of the grated mountain cheese.
  • Pour in another layer in the same way. If there is still a pancake left, cut the sausages into slices or cubes and distribute them. Finish with a pancake as the last layer. If there is still ricotta, distribute it and definitely grated cheese. Finish with a few flakes of butter. Bake in the oven at 180 ° C for approx. Min.

Final remark

  • I came up with the recipe myself. It wasn't difficult - there are plenty of similar examples. However, I haven't found one with kale yet. The last kale of the previous season was processed in this way. You can safely leave out the sausages - then it becomes vegetarian.

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