Pancake lasagna with spinach and cheese

Ingredients for 6 servings:

• 200 g flour
• 200 ml milk
• 5 eggs
• 1 pinch of salt
• 4 tbsp olive oil
• 1 kg spinach
• 2 tomatoes
• 1 onion(s)
• 6 peppers, pickled
• 200 ml broth
• 250 g semi-hard goat cheese
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Mix flour, milk, 2 eggs, and a pinch of salt to form a smooth pancake batter. Let it stand for about 20 minutes. Heat 2 tablespoons of oil in a pan and cook 4-6 pancakes in batches. For the filling, wash the spinach, sort it, and spin it dry. Wash the tomatoes, peel the onions, and dice both. Slice/ring the peppers. Sauté the onion in the remaining oil until translucent. Add the spinach and sauté for about 2 minutes. Add the tomatoes, peppers, and stock and simmer for about 5 minutes. Season the vegetables with salt, pepper, and nutmeg, and let cool. Crumble 150g of goat cheese and stir it into the spinach with the remaining eggs. Layer the pancakes and vegetables alternately in a springform pan. Start and finish with a pancake. Crumble the remaining cheese over the top and bake the lasagne in the oven at 200°C (fan oven 20-30°C lower) for about 40 minutes until golden brown.