Low- histamine vegetable and cheese pancakes lasagna.
You can have Low- histamine vegetable and cheese pancakes lasagna using 23 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Low- histamine vegetable and cheese pancakes lasagna
- It’s of filling.
- You need of onion, chopped.
- It’s of leek.
- You need of olive oil.
- You need of vegetable mix.
- Prepare of cottage cheese.
- Prepare of salt.
- It’s of ground black pepper.
- Prepare of paprika.
- Prepare of basil.
- Prepare of butter.
- It’s of pancakes.
- You need of spelled flour.
- It’s of oat meal.
- You need of rye meal.
- You need of egg.
- You need of salt.
- Prepare of baking soda.
- It’s of milk.
- It’s of rapeseed oil.
- It’s of top.
- You need of mozzarella cheese.
- It’s of sesame seeds.
Low- histamine vegetable and cheese pancakes lasagna instructions
- Stir pancakes ingredients into the liquid dough. Fry pancakes on the non-stick pan without oil..
- 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..
- Blend vegetable, cottage cheese, spice and herbs in a bowl.
- Cut the pancakes into smaller pices..
- 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..
- Slice mozzarela, put on the pancakes and sprinkle with sesame seeds.
- Bake on 350 for 30 minutes.