Recipe: Delicious Low- histamine vegetable and cheese pancakes lasagna

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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 cook that.

Ingredients of Low- histamine vegetable and cheese pancakes lasagna

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