Pancake Lasagna for One (or More)

Recipesfull introduces to you: Pasta and Noodle Recipes. (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.

Brief

Prep 30 mins

Cook: 25 mins

Additional: 20 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 single-serve lasagnas

Pancake Lasagna for One (or More)

Ingredients

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

Creamy Shrimp Pasta with Mushrooms

Dinner

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small shallow oven-proof baking dishes or ramekins.

Step 2

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.

Step 3

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.

Step 4

Combine ricotta cheese salt pepper cayenne basil and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.

Step 5

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.

Step 6

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.

Nutritional Information

Pancake Lasagna for One (or More)

Servings Per Recipe:4

Calories: 559.1

% Daily Value *

Protein: 28.1g 56%

Carbohydrates: 28.5g 9%

Dietary Fiber: 2.9g 12%

Sugars: 9g

Fat: 36.9g 57%

Saturated Fat: 17.5g 88%

Cholesterol: 177mg 59%

Vitamin A Iu: 1301.6IU 26%

Niacin Equivalents: 9.7mg 75%

Vitamin B6: 0.3mg 17%

Vitamin C: 2.1mg 4%

Folate: 70.5mcg 18%

Calcium: 565.3mg 57%

Iron: 2.6mg 14%

Magnesium: 49.1mg 18%

Potassium: 484.3mg 14%

Sodium: 1061.7mg 43%

Thiamin: 0.2mg 21%

Calories From Fat: 331.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.