Spinach, Cheddar & tomato pancake lasagne

This pancake stack is layered with Dolmio Tomato Sauce for Lasagne, sliced tomatoes, freshly cooked spinach and grated Cheddar cheese. It’s rather like a vegetarian lasagne - and it tastes fantastic.

• Preparation: 20 mins
• Cooking: 35 mins
• Serves: 4

What you need:

• 175g plain flour
• 2 small eggs
• 450ml (3/4 pint) milk
• 1 tbsp vegetable oil
• 350g fresh spinach
• 500g jar DOLMIO Tomato Sauce for Lasagne
• 5 tomatoes, thinly sliced
• 175g mature Cheddar cheese, grated

What you do:

1. Pre-heat the oven to 180°C / fan oven 160°C / Gas 4. Tip the flour into a large bowl, add the eggs and milk and beat together using a hand whisk to make a smooth batter. Allow to stand for a few minutes.
2. Heat a heavy-based pancake pan, adding a few drops of vegetable oil. Pour in some batter, tilting the pan around to make a thin pancake. Cook over a medium heat, and when it has set on the surface, flip over to cook the other side. Cool on sheets of kitchen paper. Make 5 or 6 pancakes until all the batter is used up.
3. Pack the spinach into a large saucepan and add a little water. Cover and cook for about 3-4 minutes until the spinach has wilted. Drain well, squeezing out any surplus moisture.
4. Stack the pancakes on a lightly greased baking sheet, spreading each layer with DOLMIO Tomato Sauce for Lasagne, then topping with spinach, sliced tomatoes and cheese. Transfer to the oven and bake for 25-30 minutes. Cool for a few minutes, then slice into 4 wedges.

Cook's tip:

Use bought pancakes instead of home made ones for speed and convenience. If you like, make the pancake lasagne in a baking dish. Keep any leftovers covered and refrigerated, then re-heat in the microwave for about 1 minute on HIGH until piping hot, or serve cold in a packed lunch.

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