Pancake lasagna for one

Whisk the eggs, salt, olive oil, cold water and all-purpose flour until very smooth.

Let the batter sit at room temperature about 15 minutes.

Brush a nonstick skillet with a little olive oil over medium heat; add about a quarter cup of batter and tilt to coat the bottom.

Cook the first side 1 to 2 minutes, until set and the top looks dry; flip and cook the other side about a minute.

Transfer to a plate, cool, and cut into thirds to make three triangles. Cook the rest of the batter; the extra pancakes freeze well.

Mix the ricotta with kosher salt, black pepper, a few shakes of cayenne, sliced basil and finely grated Parmigiano Reggiano.

Spread a couple tablespoons of marinara in a small shallow ramekin or baking dish slightly larger than one triangle; lay a triangle on it.

Spread two heaping tablespoons of cheese filling, not quite to the edges; add grated Monterey Jack and a couple teaspoons of sauce.

Add the second triangle, pointing the opposite way, press very lightly, and repeat the cheese layer.

Top with the third triangle, press lightly, sauce the top, add Monterey Jack, a light dusting of Parmesan and about a teaspoon of olive oil.

Set the dish on a sheet pan in case it bubbles over; bake in the center of a 450 degree oven about 15 minutes, until lightly browned and bubbling.

Cool about 5 minutes; garnish with sliced basil or Italian parsley and serve on a plate.