2 eggs
2/3 c. milk
1/2 c. flour
1/4 tsp. salt
1 lb. ground beef
6 oz. can tomato paste
2 tbsp. instant minced onion
1 tsp. basil
3/4 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 c. cottage cheese
2 c. shredded Mozzarella
1/4 c. grated Parmesan

Combine eggs and milk with rotary beater. Add flour and salt. Beat until smooth.

In heated, lightly greased 9-inch skillet, pour 1/3 cup of the batter, tilting pan to spread evenly. When pancake is light brown and set, turn over. Prepare 4 pancakes, greasing skillet each time.

Brown ground beef. Drain fat. Add other ingredients except 3 cheeses. In 10-inch pie pan or 9-inch cake pan or round casserole, place 1 pancake. Spread with 1/4 cup cottage cheese, 1/4 of the meat mixture, 1/2 cup Mozzarella, 1 tablespoon Parmesan. Repeat with remaining pancakes, ending with cheese. Bake 30-35 minutes at 375 degrees.