Recipe: Delicious Low- histamine vegetable and cheese pancakes lasagna

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Low- histamine vegetable and cheese pancakes lasagna.

Low- histamine vegetable and cheese pancakes lasagna You can cook Low- histamine vegetable and cheese pancakes lasagna using 23 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Low- histamine vegetable and cheese pancakes lasagna

  1. Prepare of filling.
  2. It’s 1 small of onion, chopped.
  3. Prepare 6 slice of leek.
  4. Prepare 4 tbsp of olive oil.
  5. Prepare 350 grams of vegetable mix.
  6. It’s 200 grams of cottage cheese.
  7. It’s 1 tsp of salt.
  8. You need 1 pinch of ground black pepper.
  9. Prepare 1 tsp of paprika.
  10. It’s 1 tsp of basil.
  11. Prepare 3 tbsp of butter.
  12. It’s of pancakes.
  13. You need 100 grams of spelled flour.
  14. You need 50 grams of oat meal.
  15. You need 50 grams of rye meal.
  16. Prepare 1 medium of egg.
  17. You need 1 pinch of salt.
  18. You need 1 pinch of baking soda.
  19. You need 300 ml of milk.
  20. It’s 1 tbsp of rapeseed oil.
  21. It’s of top.
  22. It’s 100 grams of mozzarella cheese.
  23. Prepare 1 of sesame seeds.

Low- histamine vegetable and cheese pancakes lasagna instructions

  1. Stir pancakes ingredients into the liquid dough. Fry pancakes on the non-stick pan without oil..
  2. Fry the onion and leek on the olive oil for about 3 minutes or until the onion turns a very light gold colour. Add vegetable mix (I used corn, peas and red pepper) and fry until turn into mediu-brown colour. At the end add butter and let melt..
  3. Blend vegetable, cottage cheese, spice and herbs in a bowl.
  4. Cut the pancakes into smaller pices..
  5. Prepare baking pan (I used non-stick bread pan 30cm x 20cm). Layer 2 pancakes and 1/2 vegetable filling. Repeat and top off with layer of pancakes..
  6. Slice mozzarela, put on the pancakes and sprinkle with sesame seeds.
  7. Bake on 350 for 30 minutes.