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Italian Pancake Lasagna Casserole
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eggs
/3 cup milk
/2 cup all−purpose flour
/4 teaspoon salt
pound lean ground beef
(6 ounce) can tomato paste
tablespoons instant minced onion
teaspoon basil
/4 teaspoon garlic salt
/2 teaspoon oregano
/2 teaspoon salt
/4 teaspoon pepper
cup creamed cottage cheese
cups (1/2 pound shredded mozzarella cheese)
/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Combine eggs and milk in medium mixing bowl with rotary beater. Add flour and salt; beat until
smooth. Heat a 9−inch skillet over medium high heat. Grease lightly before baking each pancake. 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. Prepare 4 pancakes.
Brown ground beef in medium skillet; add tomato paste, onion, basil, garlic salt, oregano, salt and
pepper. Place one pancake on bottom of 10−inch pie pan, 9−inch round cake pan or 9−inch skillet.
Spread with 1/4 cup cottage cheese, 1/4 meat mixture, 1/2 cup shredded Mozzarella cheese and 1
tablespoon grated Parmesan cheese. Repeat with remaining pancakes ending with cheese. Bake at 375
degrees F for 30 to 35 minutes.
To serve, cut into wedges.
Yield: 5 to 6 servings
Tip: Refrigerate up to 24 hours. Bake for 35 to 40 minutes.
Italian Pancake Lasagna Casserole
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