Low- histamine vegetable and cheese pancakes lasagna.

Low- histamine vegetable and cheese pancakes lasagna highly diverse and have ideal taste that unique. Few types of Low- histamine vegetable and cheese pancakes lasagna recipes are also enough easy to process and dont pick up lengthy. Although not everyone likes Low- histamine vegetable and cheese pancakes lasagna food, nowadays few people are getting attached and like the sundry Low- histamine vegetable and cheese pancakes lasagna foods available. This could be visible from the number of restaurants that supply Low- histamine vegetable and cheese pancakes lasagna as one of the dishes. 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

1. Prepare of filling.
2. Prepare 1 small of onion, chopped.
3. Prepare 6 slice of leek.
4. Prepare 4 tbsp of olive oil.
5. It's 350 grams of vegetable mix.
6. You need 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. It's of pancakes.
13. Prepare 100 grams of spelled flour.
14. You need 50 grams of oat meal.
15. It's 50 grams of rye meal.
16. Prepare 1 medium of egg.
17. Prepare 1 pinch of salt.
18. You need 1 pinch of baking soda.
19. It's 300 ml of milk.
20. You need 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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