PANCAKE LASAGNA
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
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.
PANCAKE LASAGNA
Add some variety to your brunch menu with this Pancake Lasagna from My Food and Family! Our Pancake Lasagna combines all of your favorite breakfast ingredients-eggs, pancakes, OSCAR MAYER Bacon, syrup and more-into one tasty baked dish that the whole family will love.
Provided by My Food and Family
Categories Pancakes
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Whisk eggs in medium bowl until blended. Stir in sour cream, pepper and 1/2 cup cheese; pour into large nonstick skillet. Cook on medium heat 3 to 4 min. or just until eggs start to set, stirring occasionally. (Do not cook until completely set.)
- Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; drizzle with 1/4 cup syrup. Top with layers of half each of the eggs, bacon and remaining cheese. Repeat all layers; cover.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 235 mg, Sodium 540 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 15 g, Protein 16 g
PANCAKE LASAGNA FOR ONE (OR MORE)
Until now if you wanted lasagna, you had to make a lot, but thanks to this easy technique, that's all changed. This recipe makes 4 single-serve lasagnas, but you easily scale back and just make one, freezing the extra 3 pancakes for later use! The pancakes in this recipe are actually more like thick crepes that come out tasting like egg noodles. It's almost impossible to tell you didn't use pasta--since these pancakes taste like homemade lasagna noodles. Make it as-is or adapt it to your personal taste.
Provided by Chef John
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
- Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
- Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
- Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
- Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
- Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 28.5 g, Cholesterol 177 mg, Fat 36.9 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 17.5 g, Sodium 1061.7 mg, Sugar 9 g
EASIEST EVER LASAGNE
Lesley Waters shows how easy it is for kids to try their hand in the kitchen
Provided by Lesley Waters
Categories Dinner, Lunch
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat a large non-stick frying pan until hot. Add about half the mince and fry it over a medium heat for 4-5 minutes until browned. Stir it with a wooden spoon and press out any lumps while it is frying. Tip the browned mince into a bowl. Tip the remaining raw mince into the pan and add the garlic and oregano. Fry it as you did with the previous batch, then return all the mince to the pan and mix it together.
- Tip in the mushrooms and roasted veg sauce, and squirt in the ketchup (you can be generous). Season with black pepper and salt if you like. Stir well to mix everything together, turn the heat up under the pan and bring to the boil, then turn it down so it bubbles gently. Cover the pan and cook for 30-35 minutes, stirring every 10 minutes to mix everything together. As it cooks, the mushrooms will shrink and make the mince more saucy.
- While you're waiting for the meat to cook, break the egg into a large bowl and beat it with a whisk or fork to break up the white and the yolk. Pour the cream into the bowl, then grate about two thirds of the cheese and add to the bowl. Be careful, a grater looks innocent enough, but it's sharp so mind your fingers. Season with a good grinding of black pepper. Beat well to mix. Now turn the oven on to 180C/gas 4/fan 160C.
- Lay the lasagne in a dish and cover with boiling water. Leave for 5 minutes. Take an ovenproof dish measuring about 28-30cm x 22-23cm and 7.5cm deep. Spread about a couple of spoonfuls of meat sauce over the bottom, then cover with 3-4 sheets of lasagne (lift them out of the water with tongs) overlapping them slightly to make them fit if you need to. Drizzle over just a little of the cheese sauce - about 2-3 spoonfuls.
- Spoon over half the remaining meat and spread it out, right to the edges of the dish. Cover with 3-4 more sheets of lasagne, then spoon over the remaining meat, spreading it out evenly and almost to the edges. Cover with 3-4 more sheets of lasagne.
- Pour what's left of the cheese sauce over the top. Jiggle the dish so the sauce runs to the edges and squelch the corners of the pasta into the sauce so there's none poking up. Grate the rest of the cheese evenly all over, then grate over about 1⁄2 teaspoon of nutmeg. Bake in the oven for 30 minutes or until bubbling and golden. Leave to stand for 5 minutes before decorating the top if you like. Cut into 6 portions and serve with a salad.
Nutrition Facts : Calories 612 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 1.52 milligram of sodium
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