Veggie & Pancake Layered Bake
Ingredients
- 12 De Wafelbakkers Buttermilk pancakes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 1 clove of garlic, chopped
- 1 pound frozen spinach, thawed and drained
- 2 Roma tomatoes, chopped
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan, plus 1/4 cup for topping
- 1 (8-ounce) container mascarpone cheese
(or reduced fat cream cheese softened) - 1 1/4 cups shredded mozzarella cheese
- 1/2 to 3/4 cups whole milk
Directions
Microwave 12 De Wafelbakkers pancakes (according to packaging).
Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
Preheat the oven to 350 degrees F. Lightly grease a 9 by 5-inch loaf pan (or individual baking dishes).
Layer bottom with four pancakes overlapping each other. Layer vegetable mixture on top of pancakes about a half and inch thick. Repeat with another layer of pancakes and vegetable mixture. Top with final layer of pancakes.
Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce.
Pour sauce over top and spread evenly.
Sprinkle the mozzarella cheese and the remaining 1/4 cup Parmesan on top of sauce. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.
*serves four
