Pancake lasagna with zucchini and smoked cheese
3-4 pancakes, made of:
150 g yoghurt
½ teaspoon baking soda
2 tablespoons oil
180 g goat feta cheese (or sheep)
Dry and fresh dill
2 pinches of garlic powder
100 g grated cheese
100-150 g smoked cheese
Grapeseed oil (or other)
Salt and pepper to taste
Wash the zucchini, cut into slices of 4-5 mm and dry roast briefly. Then place them in a covered dish and season with salt and oil.
In a bowl, whisk the eggs and goat feta (crumbled with a fork). Salt and pepper the mixture, sprinkle with dried dill and garlic powder.
Spread a few tablespoons of the egg mixture in the bottom of a square ceramic dish (greased). Dip a pancake over. Brush it lightly with melted butter. Distribute on it a few slices of zucchini, 2-3 tablespoons of the egg mixture and some smoked cheese wheels. Sprinkle with fresh dill. Repeat these layers 1-2 times more. Finish with a layer of zucchini, grated cheese and smoked cheese wheels. Sprinkle with fresh dill.
Cover the dish with aluminum foil and bake at 180°C for 25 minutes. Then remove the aluminum foil and continue cooking the time to brown the cheese. Serve the pancake lasagna warm with a favorite salad.