Italian Pancake Lasagna Casserole Recipe

Italian Pancake Lasagna Casserole Recipe

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 Preheat oven to 375 degrees F.

Method

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

Yield : 5 to 6 servings

1. Tip: Refrigerate up to 24 hours
2. Bake for 35 to 40 minutes

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