Recipe: Yummy 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 it.

Ingredients of Low- histamine vegetable and cheese pancakes lasagna

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

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