pancake lasagne

By Jody

Ingredients

• 2 large gluten free pancakes to fit a 2 qt casserole dish {see gluten free pancake recipe}
• 1 batch of maple bechamel sauce, just add 1/2 cup of maple syrup to bechamel (see bechamel recipe}
• 1 c scrambled egg whites with 2-3 tbsp of milk added to loosen up the eggs
• 7 oz of vegan sasuage (gimmee lean brand} cooked into very small pieces
• 1/2 c vegan diaya shredded cheddar cheese

Preparation

Step 1

butter a 2 qt baking dish. preheat oven to 350 degrees

take one pancake and place in the bottom of the dish.
top pancake with the cooked sausage
ladle half the bechamel sauce over the sausage
top with the remaining pancake
scrambled egg whites covering the pancake
ladle remaining bechamel sauce over the eggs
sprinkle cheddar cheese over the top

place in middle of the oven for 15 minutes or until cheese is melted