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http://www.lifestylefood.com.au/recipes/6044/pancake-lasagne

LifeStyleFOOD.com.au

Pancake Lasagne

Ingredients

  • For the pancakes

  • For the meatballs

  • For the sauce

  • For the béchamel

  • To assemble

Method

  • For the pancakes:

  • 1.

    For the pancakes, mix the egg, milk and half of the oil in a jug. Sift the flour into a bowl and gradually beat in the egg mixture to make a smooth batter.

  • 2.

    Heat a 17.5cm (7in) frying pan and add wipe some of the oil all over.

  • 3.

    Pour 1/8 of the batter into the pan, swirling around to spread the batter.

  • 4.

    Cook for 1-2 minutes until the batter is set and golden on the base.

  • 5.

    Flip over and cook for a further 1-2 minutes until golden on the base.

  • For the meatballs:

  • 1.

    Mix the meat with the spring onions, garlic, shallots, chilli and herbs.

  • 2.

    Season and then add the egg yolks and half of the breadcrumbs.

  • 3.

    Roll into small balls and then roll in the remaining breadcrumbs until they are completely coated.

  • 4.

    Pan fry in the olive oil for about 3- 4 minutes until golden.

  • For the sauce:

  • 1.

    Make the tomato sauce; heat the oil in a frying pan, add the onion and the garlic and cook for three minutes until soft but not brown.

  • 2.

    Add the jar of Passatta, and simmer for 20 minutes.

  • For the béchamel:

  • 1.

    Melt the butter in a small pan and add the flour, stir continuously and cook for about a minute.

  • 2.

    Add the milk a bit at a time, stirring (or whisking) all the time to ensure there are no lumps.

  • 3.

    Continue adding until you have made a smooth white sauce.

  • To assemble:

  • 1.

    Pre-heat the oven to 200°C/gas mark 6.

  • 2.

    Mix together the tomato and béchamel sauces until they are marbled.

  • 3.

    Spread some of the sauce mix in the bottom of a gratin dish.

  • 4.

    Layer with pancakes and then top with meatballs, drizzle with egg wash and then parmesan.

  • 5.

    Continue in this fashion until you finish with a layer of pancakes; dot the top layer with butter and then place 2 more pancakes on top of this.Bake for 30 minutes before serving.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Other Reds and Barbera are the best wines to pair with Pancake Lasagne.

 
 

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