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.
Directions
Recipe 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
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