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Pancake Lasagna

 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.—Nancy Reed, Battle Creek, Michigan
4-6 ServingsPrep: 50 min. Bake: 35 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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 all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  • 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.
  • 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

2 of 2

Pancake Lasagna (continued)

Directions (continued)

  • remaining batter.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 395 calories, 19 g fat (10 g saturated fat), 147 mg cholesterol, 864 mg sodium, 20 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.