Italian Pancake Lasagna Casserole

ingredient;

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

method;
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.