-
1
For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper.
-
2
In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat.
-
3
Pour 1/3 cup of the batter into the pan.
-
4
Tilt the pan so the batter coats the bottom of the pan.
-
5
Cook until the underside edges begin to turn golden, about 3 minutes.
-
6
Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes.
-
7
Repeat with the remaining oil and batter to make a total of 8 crepes.
-
8
For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes.
-
9
Remove from the heat.
-
10
Using a slotted spoon, remove the pancetta and drain on paper towels.
-
11
In a medium bowl beat the eggs and milk together until smooth.
-
12
Add the tomatoes, basil, thyme, salt and pepper.
-
13
In another medium bowl, mix the Cheddar and fontina together.
-
14
Place an oven rack in the center of the oven.
-
15
Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside.
-
16
To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish.
-
17
Arrange two crepes, side-by-side on top.
-
18
Sprinkle one-quarter of the cheese mixture on top.
-
19
Sprinkle one-quarter of the pancetta over the cheese.
-
20
Repeat the layers using the remaining crepes, custard, cheese and pancetta.
-
21
Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes.
-
22
Cut into squares and serve.
