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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Take this dish along to your next potluck supper, and don't be surprised when there isn't a morsel left overit's that good! It's also a unique way to serve lasagna.Nancy Reed, Battle Creek, Michigan Ingredients:
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 eggs |
2/3 cup milk |
1/2 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. 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 seasonings; set aside.
2. 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.
3. 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. Yield: 4-6 servings.
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