Recipe: Tasty Low- histamine vegetable and cheese pancakes lasagnaSimple

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You organize heating microwave Low- histamine vegetable and cheese pancakes lasagna adopting 23 program moreover 7 steps. Here is how you do justice.

instructions of Low- histamine vegetable and cheese pancakes lasagna

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

Low- histamine vegetable and cheese pancakes lasagna process

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.