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Pancake Lasagna

Pancake Lasagna

Pancake Lasagna

Pancake Lasagna


1 pound ground beef

1 cup (8 ounces) 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

2/3 cup milk

1/2 cup all-purpose flour

1/4 teaspoon salt

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese, divided


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.

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.

Place one 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.

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