Italian Pancake Lasagna Casserole 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 pepper1 cup creamed cottage cheese2 cups (1/2 pound shredded mozzarella cheese)1/4 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 untilsmooth. Heat a 9−inch skillet over medium high heat. Grease lightly before baking each pancake. Pourbatter, 1/3 cup at a time, into skillet tilting pan to spread evenly over bottom. When pancake is lightbrown 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 andpepper. 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 1tablespoon grated Parmesan cheese. Repeat with remaining pancakes ending with cheese. Bake at 375degrees F for 30 to 35 minutes.To serve, cut into wedges.Yield: 5 to 6 servingsTip: Refrigerate up to 24 hours. Bake for 35 to 40 minutes.
source Casserole Crazy
photo credit stockfood.com
