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.

Yield: 5 to 6 servings

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 a 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.

Notes

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

Attribution

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