How to make
Mix the flour with the milk, 2 eggs and a pinch of salt. Fry pancakes from the mixture in a wide pan. Clean the spinach, dry it and cut it into small pieces. Shred the broccoli into small florets. Dice the onions and tomatoes into small cubes and cut the peppers into wheels.
Fry the onions until golden in 2 tablespoons of olive oil, add the spinach and broccoli and stew for about 3 minutes. Add the tomatoes and peppers with the broth, season them with spices and boil for another 5 minutes. Heat the oven to 390°F (200 °C).
Crumble the sheep's cheese, beat it with 3 eggs and add this mixture to the spinach-broccoli mix. Spread out baking paper in a baking dish, place 1 pancake on top, distribute the stuffing and repeat until out of products.
Sprinkle the last pancake with grated cheese and put the lasagna to bake for 40 minutes until it gets a golden tan.
