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Pancake Lasagne


  • For the pancakes

  • 2 egg, size medium

  • 300ml (11floz) milk

  • 30ml (1floz) sunflower oil

  • 130g (5oz) plain flour

  • For the meatballs

  • 100ml (4floz) olive oil

  • 500g (1lb 2oz) pork mince

  • 4 spring onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 large shallots, finely chopped

  • 2 long red chillies, deseeded and finely chopped

  • 1 tsp dried oregano, finely chopped

  • 2 tbsp finely chopped fresh parsley

  • 1 tsp finely chopped fresh basil

  • 2 egg yolks

  • 100g (4oz) fine breadcrumbs

  • For the sauce

  • 1 tbsp extra virgin olive oil

  • 1 finely chopped onion

  • 1 clove garlic - finely chopped

  • 1 large jar Passatta

  • For the béchamel

  • 150ml (5floz) milk

  • 25g (1oz) unsalted butter

  • 25g (1oz) flour

  • salt and ground black pepper

  • To assemble

  • egg wash

  • grated Parmesan

  • butter


  • 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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