Vegetable Dishes: Omelette & Squash Lasagne

Omelette & Squash Lasagne


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


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.


  • Vegetable Dishes
  • 1h 5 Preparation/cooking time: ca. 50m + Bake: ca. 15m
  • Servings For 4 Personen
  • Nutrition 765 Kcal