Hamilton Beach 840075900 - Manuel (Page 11)

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Vegetable Lasagna
8-ounce package light cream cheese,
cut into chunks
Y4 cup skim milk ricotta cheese
'/2 cup light sour cream
1 egg
2 teaspoons dried Italian seasoning
26 ounce can spaghetti sauce
6 lasagna noodles, cooked
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
V 2 -inch chunks (about Va cup grated)
Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small
bowl and set aside. Using S-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 S-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 S-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 350°F 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 teaspoon dried oregano
2 tablespoons olive oil
2 pounds Italian 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
350°F for 45 minutes. Serve peppers and sausage with noodles or spoon onto
toasted sub rolls. Makes 6 servings.
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