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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.


Read the full recipe after the video.

Recipe Summary

25 mins
20 mins
1 hr 15 mins
30 mins
4 single-serve lasagnas


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the "Egg Noodle" Pancakes:
For the Filling:
For the Lasagna:


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Set out 4 small, shallow, oven-proof baking dishes or ramekins.

  • 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.

  • 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.

  • Combine ricotta cheese, salt, pepper, cayenne, basil, and Parmigiano-Reggiano cheese for filling in a bowl; mix with a fork until thoroughly combined.

  • 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.

  • 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.

Chef's Notes:

This recipe makes 4 single-serve lasagnas. If you'd like to just make one, cook all 4 pancakes, but freeze 3 for later use. Then use 1/4 of the amounts of the filling and lasagna ingredients to make your single-serve lasagna.

You can use mozzarella instead of Monterey Jack and any pasta sauce you like, like a meaty Bolognese. And you can add spinach, mushrooms, or anything else you'd like to the layers.

Use Chef John's Homemade Ricotta Cheese recipe for a fresh take on this filling.

Nutrition Facts

559 calories; protein 28.1g; carbohydrates 28.5g; fat 36.9g; cholesterol 177mg; sodium 1061.7mg. Full Nutrition