Russian-Style Baked Pancake Lasagna with Meat Sauce

1. 1 Wheat flour 42 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 96 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Ground beefpack 500 g ≈ $7.45 90 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Canned tomatoespack 400 g ≈ $1.30 72 g
7. 7 Hard cheesepack 200 g ≈ $2.70 27 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 21 g
9. 9 Sunflower oil 5 ml
10. 10 Salt 1 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk together milk², egg, a pinch of salt, and flour until smooth and lump-free.

2. Heat a skillet with a little oil and cook 3–4 thin pancakes for 1 minute per side.

3. Finely chop the onion⁵, sauté in the remaining oil for 2 minutes, then add the ground⁴ meat and cook for 6–7 minutes, breaking up clumps, until fully browned.

4. Mash the tomatoes with a fork, stir into the meat with salt and pepper, and simmer for 8 minutes until thickened into a meaty sauce.

5. Layer pancakes, meat sauce, a dollop of sour⁸ cream, and grated cheese in a baking dish.

6. Bake at 375°F (190°C) for about 15 minutes, until the top melts and browns.

7. Let rest for 5 minutes, then slice into portions.