Best 2 Pancake Lasagna Recipes
Welcome to the wonderful world of pancake lasagna! This unique and delicious dish combines the best of both worlds, offering a savory and satisfying meal that is sure to impress family and friends alike. With layers of fluffy pancakes, delectable fillings, and a cheesy topping, pancake lasagna is a culinary masterpiece that is not only easy to prepare but also customizable to suit your taste preferences. Let's embark on a culinary adventure as we explore the art of creating the perfect pancake lasagna, starting with the essential ingredients and proceeding through the step-by-step cooking instructions.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips:
- Choose the right pancake mix: For a fluffy, light lasagna, use a pancake mix that contains baking powder and baking soda. You can also make your own pancake mix from scratch using all-purpose flour, sugar, baking powder, baking soda, and salt.
- Make sure the pancakes are cooked through: Pancakes should be cooked until they are golden brown on both sides. If they are not cooked through, they will be too soft and will not hold up well in the lasagna.
- Don't overfill the pancakes: When assembling the lasagna, don't overfill the pancakes with sauce or cheese. Otherwise, the lasagna will be too heavy and the pancakes will not be able to support the weight.
- Let the lasagna rest before serving: After the lasagna is assembled, let it rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.
Conclusion:
Pancake lasagna is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pancakes, and it is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a pancake lasagna that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
