PANCAKE LASAGNA

Pancake Lasagna image

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

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

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 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 : Calories 395 calories, Fat 19g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 864mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.