Instructions:

Italian Pancake Lasagna Casserole

A round lasagna casserole, with delicate pancakes replacing the traditional lasagna noodles. A perfect do ahead dish or allow one and a half hours.

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.

Combine eggs and milk in medium mixing bowl with rotary beater. Add flour and salt; beat until smooth. Heat a 9-inch skillet over medium high heat. Grease lightly before baking each pancake. Pour batter, 1/3 cup at a time, into skillet tilting pan to spread evenly over bottom. When pancake is light brown 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 and pepper. 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 1 tablespoon grated Parmesan cheese. Repeat with remaining pancakes ending with cheese. Bake at 375 degrees F for 30 to 35 minutes.

To serve, cut into wedges.

Yield: 5 to 6 servings

TIP: Refrigerate up to 24 hours. Bake for 35 to 40 minutes.