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Good, better, batter!

PANCAKE LASAGNE

Lasagne is a firm favourite in many families. This vegetarian version with spinach and pumpkin is simply delicious, and using pancakes instead of lasagne sheets makes it cost-effective.

SERVES 6-8 PREPARATION: 30 MIN COOKING: 55-60 MIN

PUMPKIN LAYER

30ml (2T) olive oil
1kg peeled pumpkin or butternut cubes
salt and freshly ground black pepper

SPINACH LAYER

15ml (1T) olive oil 1 onion, sliced
2 garlic cloves, chopped
400g shredded spinach
30ml (2T) flour
250ml (1c) cream or milk
1 round feta, crumbled
grated zest of 1 lemon
1ml (¼t) nutmeg
salt and freshly ground pepper

PANCAKE LASAGNE

16-20 ready-made pancakes (see recipe on page 27)
250ml (1c) grated cheddar
handful fresh baby spinach (optional)

Preheat the oven to 200°C. Grease an oven-proof dish with nonstick spray. Keep a baking sheet handy.

Drizzle the oil over the pumpkin or butternut cubes and season with salt and pepper. Mix through and arrange on the baking

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