Courgette and ricotta pancake lasagne

Serves 4

1 pkt Quick Treats Pancake Mix

2 XL eggs

940ml water

10ml veg oil

Olive oil

2 cloves garlic, crushed

400 g of courgettes, finely sliced

1 can of whole Italian tomatoes, pureed

400 g ricotta

1/2 cup grated parmesan cheese

Handful of chopped fresh mint

Salt & pepper

Ingredients for the topping:

1 cup double cream Greek yoghurt 

1 egg yolk 

1 Tbs chopped fresh mint 

Method:

1. Mix up pancake batter according to the packet instructions.
2. Fry each pancake, set aside in a stack.
3. Pre-heat oven to 180 C.
4. Over med-high heat, add olive oil to pan and add garlic and courgettes. Fry until golden, and season well.
5. Turn heat down to med, then add pureed tomatoes. Simmer for 5-10 minutes. Remove from heat, then add mint.
6. In a medium-sized round oven dish (roughly the same diameter as your pancakes), start by laying a pancake on the bottom of the dish. Spread with courgette mix, crumb over a bit of ricotta, sprinkle with parmesan, and repeat (use about 5-7 layers, ending with a pancake).
7. Mix yoghurt with egg yolk and mint, then pour over the top. Bake for 30 minutes. Serve with a crisp green salad.