For a richer flavor, use a blend of ricotta and mascarpone cheese in the filling. Feel free to experiment with different cheeses, such as mozzarella or provolone. Add some cooked ground meat or vegetables to the marinara sauce for a heartier lasagna. The pancakes can be made ahead of time and stored in the refrigerator for up to 2 days.
Pancake Lasagna for One (or More)
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS42
Craving lasagna but don't want to commit to a whole pan? These single-serving pancake lasagnas are the perfect solution! Thick, crepe-like pancakes stand in for pasta, creating a surprisingly authentic and satisfying dish that can be customized to your liking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol177 mg
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Fiber3 g
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Protein28 g
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Saturated Fat18 g
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Sodium1062 mg
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Sugar9 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.
02
Step
15 mins
Combine eggs, salt, olive oil, water, and flour for pancakes in a large bowl. Whisk thoroughly until very smooth, then let sit at room temperature for 15 minutes.
03
Step
6 mins
Brush oil into a nonstick skillet and set heat to medium. When the skillet is hot, add about 1/4 cup batter and tilt the pan so it evenly coats the bottom. Cook until the batter sets and the top surface goes from looking wet to dry, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer to a plate and repeat to make remaining 3 pancakes. Cut each pancake into 3 triangles.
04
Step
5 mins
Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.
05
Step
10 mins
Prepare lasagnas: Spread 2 tablespoons marinara sauce into the bottom of each baking dish. Lay 1 pancake triangle on the sauce, then top with about 2 tablespoons ricotta filling, 1 tablespoon Monterey Jack cheese, and 2 teaspoons marinara. Repeat to create another layer, slightly pressing down on the second pancake triangle before topping with filling and cheese. Top with the remaining pancake triangle, pressing down slightly. Add remaining marinara and Monterey Jack, sprinkle with Parmigiano-Reggiano, and drizzle with olive oil.
06
Step
20 mins
Place the baking dishes on a large sheet pan and bake in the center of the preheated oven until lightly browned and bubbly, about 15 minutes. Let cool for about 5 minutes, then garnish with basil and serve.
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RECIPE REVIEWS
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Please Rate
Jaida Champlin
Jun 20, 2025Freezing the extra pancakes is a lifesaver for busy weeknights.
Amara Botsford
Jun 5, 2025This recipe is so versatile! I've experimented with different cheeses and sauces, and it always turns out great.
Sophie Beer
Jun 5, 2025The individual portions are perfect for controlling portion sizes.
Larissa Hickle
May 2, 2025This recipe is pure genius! The pancake noodles are so much faster than boiling pasta.
Prudence Dach
Mar 15, 2025My kids absolutely loved this! It's a great way to get them involved in cooking.
Glenda Friesenborer
Mar 13, 2025I was skeptical about the pancakes, but they really do taste like lasagna noodles! I added a little garlic powder to the batter for extra flavor.
Felicity Sauer
Feb 7, 2025I made a vegetarian version with spinach and mushrooms. It was delicious!
Salvador Okuneva
Feb 3, 2025I love how easy this is to clean up! No giant lasagna pan to scrub.
Ulices Kshlerin
Dec 18, 2024Definitely adding this to my regular rotation of recipes!
Fredy Beer
Dec 8, 2024Next time, I might try adding a layer of browned ground beef for a heartier lasagna.