Vegetarian fake lasagna casserole
A tasty and healthy meatless dinner recipe for the whole family to enjoy! The feta-yogurt topping makes this dish extra creamy and delicious!
Servings: 6
Ingredients
- For the crepes:
- 3 tablespoons olive oil
- 2 large eggs
- ⅓ cup oat flour
- ⅓ cup buckwheat flour
- ⅓ cup all purpose flour
- Pinch of salt
- Pinch of sugar
- 1 cup plus 2 tablespoons milk
- For the casserole:
- ¼ cup olive oil
- 2 medium eggplants, diced in small cubes
- 1 large onion, chopped
- 1 leek, chopped
- 2-3 cloves garlic, whole or chopped for stronger flavor
- 1 pound mushrooms, chopped
- 1 teaspoon thyme
- 2 cans diced tomatoes
- 1 bunch basil, chopped
- ½ cup white wine
- ½ cup feta cheese, crumbled
- ¼ cup sliced olives
- Salt and pepper to taste
- For the cream topping:
- 1 cup feta cheese, crumbled
- 1 cup Greek yogurt, full fat or 2%
- 1 tablespoon water
- 2 tablespoons olive oil
- 1-2 tablespoons sliced olives
Instructions
- Combine all the ingredients for the crepes and mix well.Let the mixture rest for 15 minutes, and if mixture is too thick add a tablespoon more milk.
- Heat a lightly oiled skillet over medium/high heat, and pour just enough mixture to coat the bottom.Cook for 2-3 minutes or until one side is done, turn and cook the other side for another 1-2 minutes.Repeat until all the mixture is used. Depending on the size of your pan, you should have 8-12 crepes.
- In a deep pan over high heat, cook the eggplant with 2 tablespoons of olive oil until soft. Reduce heat, add the garlic and cook for 1-2 minutes paying attention not to burn the garlic.Transfer into a bowl and set aside (discard the garlic if you left it whole).
- In the same pan over high heat cook the mushrooms with the remaining olive oil and the thyme until browned.Add the onion and the leek and cook until translucent and soft.Add the eggplant, pour in the white wine and cook until evaporated.Add the tomatoes and reduce heat to a gentle simmer.Simmer for 15-20 or until most of the liquids have evaporated and the sauce has thickend.Remove from heat and add the basil, olives and feta cheese. Add salt and pepper to taste.
- Preheat your oven to 350°F (175°C) and lightly oil a deep casserole, approximately 12x8 inches (30x20 cm)
- Make a layer with the one third of the crepes.Top with the one third of the sauce and repeat another two times with the crepes and the sauce.
- Make the topping: Place feta in a bowl and crush it with a fork. Add the Greek yogurt, olive oil and water and mix until smooth. Spread this cream over the casserole and top with the olives.
- Bake for 30-40 minutes.Let cool for 15 minutes before serving.Eat!
Notes
If you want to save time, cook the crepes while preparing the casserole filling. But keep in mind that doing those two things simultaneously requires good focus!
