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Pancake Lasagna

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Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 35 min.

Makes

6 servings

Take this dish along to your next potluck supper, and don't be surprised when there isn't a morsel left over—it's that good! It's also a unique way to serve lasagna. —Beverly Austin, Fulton, Missouri
Pancake Lasagna
Pancake Lasagna Recipe photo by Taste of Home
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Ingredients

  • 1 pound ground beef
  • 1 cup 4% cottage cheese
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 2 tablespoons dried minced onion
  • 1 teaspoon dried basil
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 large eggs, room temperature
  • 2/3 cup 2% milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Process cottage cheese in a blender or food processor until smooth. Add to beef with tomato paste, water and seasonings; set aside.
  2. In a bowl, beat the eggs, milk, flour and salt. Pour 1/3 cup batter into a greased 9-in. skillet, tilting to cover the bottom of the pan. When set and lightly browned, flip the pancake to brown the other side. Remove from pan and place on paper towel; repeat with remaining batter.
  3. Place 1 pancake in 10-in. pie plate. Spread with one-fourth of the meat mixture, 1/2 cup mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers with remaining pancakes and ingredients, ending with the cheeses. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Serve with remaining Parmesan.

Nutrition Facts

1 piece: 395 calories, 19g fat (10g saturated fat), 147mg cholesterol, 864mg sodium, 20g carbohydrate (9g sugars, 2g fiber), 35g protein.

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