Omelette & Squash Lasagne

1hr 05m
Preparation/cooking time: ca. 50m + Bake: ca. 15m

For 4 Personen

Nutritional Information

Contains 765 Kcal, 29g Protein, 45g Carbohydrates, 49g Fat


  • 200 g wholemeal spelt flour
  • 1 tsp. salt
  • 4 dl milk
  • 4 eggs
  • 0.5 g butter
  • a little pepper
  • clarified butter zum Braten
  • 600 g pumpkin (z.B. Butternut), grob gerieben
  • 1 onion, fein gehackt
  • 250 g mushrooms, in Scheiben
  • 1 tbsp. tomato puree
  • 3 dl vegetable bouillon
  • salt to taste
  • 2 dl cream
  • 100 g geriebener Emmentaler
  • 1 bunch chives, fein geschnitten

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  • Place the flour and remaining ingredients with a little pepper in a measuring jug, briefly puree. Cover the batter and leave to rest for approx. 20 mins. Heat a little clarified butter in a non-stick frying pan. Place enough batter in the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking. Repeat these steps with the remaining batter.
  • Heat up the butter in a pan. Sauté the onion. Sauté the squash and mushrooms for approx. 2 mins. Add the tomato puree and cook briefly. Pour in the stock and cream, simmer for about 5 mins., season with salt.
  • Layer the omelettes and filling alternately in the prepared dish, finishing with the filling, then scatter with cheese.
  • Bake for approx. 15 minutes in the middle of an oven preheated to 220°C. Remove, sprinkle with the chives.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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