Vegetarian pancake cake

Ingredients for 4 servings:

• 6 pancakes
• 6 m.-large mushrooms
• 1 large zucchini
• 1 stalk(s) leek
• 1 garlic clove(s)
• 100 g cheese, light, grated
• 4 tbsp cream cheese (Bresso light)
• 2 tomatoes
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a round baking dish. Thinly slice the mushrooms, zucchini, leeks, and garlic and fry each one separately. Thinly slice the tomatoes. Heat the pancakes individually in a pan. Place one warm pancake in the greased baking dish. Spread a thin layer of Bresso and top with thin tomato slices. Season with salt and pepper and sprinkle with some grated cheese. Place the second pancake on top of the first layer and press down firmly. Spread the top with Bresso and top with fried zucchini slices, season with salt, pepper, and sprinkle with grated cheese. Place the third pancake on top and top with Bresso, fried mushrooms, and cheese, also season with salt and pepper. Place the fourth pancake on top and top with Bresso, fried leeks, garlic, and cheese, season with salt and pepper. Continue until all the vegetables are gone. Top with cheese and bake in the oven at 180 degrees Celsius for about 15 minutes. Let cool and then serve with salad.