This recipe from an e-cookbook called "Casserole Crazy" This recipe turned out really well. I will be making this again as it takes a lot less time than regular lasagna and is REALLY good. It tastes very much like lasagna but not quite as heavy because the "noodle" layer is so thin. I also like that it made a small amount, perfect for a family of four for dinner (with bread and a side salad). 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 (forgot to add this to mine) 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 (I used ricotta) 2 cups (1/2 pound shredded mozzarella cheese) 1/4 cup grated Parmesan cheese 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 ...
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