Italian Pancake Lasagna Casserole

A round lasagna casserole, with delicate pancakes replacing the traditional lasagna noodles. A perfect do ahead dish or allow one and a half hours.

Ingredients

  • 2 eggs
  • 2/3 cup milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 pound lean ground beef
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons instant minced onion
  • 1 teaspoon basil
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup creamed cottage cheese
  • 2 cups (1/2 pound shredded mozzarella cheese)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat oven to 375 degrees F.
  2. Combine eggs and milk in medium mixing bowl with rotary beater.
  3. Add flour and salt; beat until smooth.
  4. Heat a 9-inch skillet over medium high heat. Grease lightly before baking each pancake.
  5. Pour batter, 1/3 cup at a time, into skillet tilting pan to spread evenly over bottom. When pancake is light brown and set, turn to brown other side.
  6. Prepare 4 pancakes.
  7. Brown ground beef in medium skillet; add tomato paste, onion, basil, garlic salt, oregano, salt and pepper.
  8. Place one pancake on bottom of 10-inch pie pan, 9-inch round cake pan or 9-inch skillet.
  9. Spread with 1/4 cup cottage cheese, 1/4 meat mixture, 1/2 cup shredded Mozzarella cheese and 1 tablespoon grated Parmesan cheese.
  10. Repeat with remaining pancakes ending with cheese.
  11. Bake at 375 degrees F for 30 to 35 minutes.
  12. To serve, cut into wedges.

Yield: 5 to 6 servings

Refrigerate up to 24 hours. Bake for 35 to 40 minutes.

Posted by Olga at Recipe Goldmine 5/3/02 7:45:04 pm.