Italian Pancake Lasagna Casserole (VIDEO)

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
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.