Hamilton Beach 70550 Mode D'emploi page 13

Vegetable Lasagna
8 ounces reduced-fat mozzarella cheese
1 medium onion, peeled, cut into chunks
4 garlic cloves
4-6 ounces fresh mushrooms
1 teaspoon vegetable oil
2 zucchini, approximately 6 inches
each, cut into chunks
2 ounces Parmesan cheese, cut into
⁄ -inch chunks (about
1
2
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small bowl and set
aside. Using Chopping/Mixing Blade, place onion and garlic cloves into work bowl. Pulse until
coarsely chopped. Add mushrooms to bowl. Continue to pulse until mushrooms are coarsely
chopped. Place chopped vegetables in a large skillet with oil, over medium heat. Using Chopping/
Mixing Blade, place zucchini in work bowl. Pulse until coarsely chopped. Add zucchini to skillet.
Cook until tender, about 10 minutes; set aside. Without washing the work bowl, using Chopping/
Mixing Blade, place Parmesan cheese chunks in bowl and process on High until coarsely
chopped. Add the cream cheese, ricotta cheese, sour cream, egg, and Italian seasonings and
process until creamy, about 30 to 40 seconds. Grease a 9X13 inch baking dish. Layer half each of
noodles, cream cheese mixture, chopped vegetable mixture, and spaghetti sauce. Repeat layers
once. Sprinkle with mozzarella. Bake, covered, at 350ºF for 25 minutes. Uncover and cook an
additional 10 minutes. Let stand 10 minutes before serving.
Makes 8 servings.
NOTE: Mozzarella cheese will shred easier if placed in freezer for one hour before shredding.
Roasted Sweet Peppers & Sausage
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
2 green bell peppers, cored and seeded
2 medium onions, peeled and cut
to fit in food chute
Using a fork, pierce sausage casings several times. In a skillet over medium high heat, brown
sausages, turning frequently, about 8 minutes. Set aside. Using the slicer/shredder disc, slicing
side up, slice peppers and onion. Place in 2 quart baking dish. Add oregano and oil; stir to mix.
Place sausage on peppers. Bake at 350ºF for 45 minutes. Serve peppers and sausage with noo-
dles or spoon onto toasted sub rolls. Makes 6 servings.
⁄ cup grated)
1
3
8- ounce package light cream cheese,
cut into chunks
⁄ cup skim milk ricotta cheese
3
4
⁄ cup light sour cream
1
2
1 egg
2 teaspoons dried Italian seasoning
26 ounce can spaghetti sauce
6 lasagna noodles, cooked
1 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian sausage
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