Pancake Lasagna For One Or More Recipes

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PANCAKE LASAGNA



Pancake Lasagna image

Provided by Eric Greenspan

Time 2h15m

Yield 12 servings

Number Of Ingredients 21

3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted, plus more for skillet
3 eggs
3 cups all-purpose flour
4 tablespoons white granulated sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
30 strips apple-smoked bacon
30 links good breakfast sausage
1/2 bunch fresh sage, chopped
25 eggs
Butter, for the skillet
About 1/2 cup heavy cream
1/2 cup butter
1/2 cup all-purpose flour
1/2 gallon heavy cream
4 cups maple syrup
Butter, for greasing
2 pounds shredded Cheddar
1 cup maple syrup

Steps:

  • Preheat the oven to 375 degrees F.
  • For the pancakes: Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl. In a separate bowl, mix the flour, white sugar, baking powder and baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
  • In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until all the batter is done. Square off the edges of each pancake and set aside.
  • For the bacon and sausage: Place a grill rack over a baking tray. Line the rack with the bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large saucepot.
  • Line a baking tray with the sausage links and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix.
  • For the eggs: Whisk the eggs until smooth. Cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream until blended smoothly. Remove and let cool.
  • For the maple bechamel: Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes. The sauce should have the consistency of gravy.
  • To assemble: Butter a casserole dish, and line the bottom with a single layer of pancakes. Lightly spread the bechamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon half the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the bechamel, and then add a layer of shredded cheese. Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna.
  • Place a portion of lasagna on the plate and spoon the syrup over the top to taste.

PANCAKE LASAGNA



Pancake Lasagna image

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

1 pound ground beef
1 cup 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 large eggs, room temperature
2/3 cup 2% milk
1/2 cup all-purpose flour
1/4 teaspoon salt
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided

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.

PANCAKE LASAGNA FOR ONE (OR MORE)



Pancake Lasagna for One (or More) image

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

2 large eggs
½ teaspoon kosher salt
1 teaspoon olive oil
½ cup cold water
½ cup all-purpose flour
1 tablespoon olive oil
1 ½ cups full-fat ricotta cheese, well drained
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon finely sliced fresh basil
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups prepared marinara sauce
1 cup grated Monterey Jack cheese
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 teaspoon finely sliced fresh basil

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



Pancake Lasagna image

Add some variety to your brunch menu with this Pancake Lasagna from My Food and Family! Our Pancake Lasagna combines all of your favorite breakfast ingredients-eggs, pancakes, OSCAR MAYER Bacon, syrup and more-into one tasty baked dish that the whole family will love.

Provided by My Food and Family

Categories     Pancakes

Time 45m

Yield 8 servings

Number Of Ingredients 7

8 eggs
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. ground black pepper
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
8 frozen pancakes (4 inch)
1/2 cup maple-flavored or pancake syrup
6 slices cooked OSCAR MAYER Bacon, crumbled

Steps:

  • Heat oven to 350ºF.
  • Whisk eggs in medium bowl until blended. Stir in sour cream, pepper and 1/2 cup cheese; pour into large nonstick skillet. Cook on medium heat 3 to 4 min. or just until eggs start to set, stirring occasionally. (Do not cook until completely set.)
  • Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; drizzle with 1/4 cup syrup. Top with layers of half each of the eggs, bacon and remaining cheese. Repeat all layers; cover.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 235 mg, Sodium 540 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 15 g, Protein 16 g

PANCAKE LASAGNA FOR ONE (OR MORE)



Pancake Lasagna for One (or More) image

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     Lasagna

Time 1h15m

Yield 4

Number Of Ingredients 16

2 large eggs
½ teaspoon kosher salt
1 teaspoon olive oil
½ cup cold water
½ cup all-purpose flour
1 tablespoon olive oil
1 ½ cups full-fat ricotta cheese, well drained
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon finely sliced fresh basil
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups prepared marinara sauce
1 cup grated Monterey Jack cheese
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 teaspoon finely sliced fresh basil

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 FOR ONE (OR MORE)



Pancake Lasagna for One (or More) image

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     Lasagna

Time 1h15m

Yield 4

Number Of Ingredients 16

2 large eggs
½ teaspoon kosher salt
1 teaspoon olive oil
½ cup cold water
½ cup all-purpose flour
1 tablespoon olive oil
1 ½ cups full-fat ricotta cheese, well drained
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon finely sliced fresh basil
½ cup finely grated Parmigiano-Reggiano cheese
1 ½ cups prepared marinara sauce
1 cup grated Monterey Jack cheese
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 teaspoon finely sliced fresh basil

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

LASAGNA FOR ONE



Lasagna for One image

This recipe was part of a feature on different ways to make lasagne in our local paper. I based cooking time on doing in the oven, would differ for the microwave.

Provided by ImPat

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

1 lasagna sheet (fresh)
1/2 cup ricotta cheese
2 tablespoons parmesan cheese
salt and pepper (to taste)
1 cup pasta sauce
2 tablespoons mozzarella cheese

Steps:

  • Cut pasta sheet in half and drop into a saucepan of boiling water for 30 seconds to 1 minute and then drain and put pasta sheets on a clean tea towel.
  • Combine the ricotta and parmesan and season with salt and pepper and then spread over the 2 sheets of pasta and starting with the short end, roll up into a cylinder and then place on a small baking dish and spoon over the pasta sauce and sprinkle with mozzarella and bake in a preheat 180C oven for 10 to 15 minutes.
  • Alternatively the lasagne could be cooked in the microwave, checking every 30 seconds until heat through.
  • The remaining pasta can be prepared in the same way and placed in the freezer for later use or cut into rags or strips, cooked and then topped with your favourite sauce.

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Top Asked Questions

How do you cook pancakes with mozzarella cheese?
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.
How to cook pancakes in a pan?
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.
How do you make cottage cheese pancakes?
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.
What is the best way to serve lasagna?
It's also a unique way to serve lasagna. —Beverly Austin, Fulton, Missouri 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.

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