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Vegetable Lasagna
8 ounces (225 g) reduced-fat
mozzarella cheese
1 medium onion, peeled, cut into chunks
4 garlic cloves
4-6 ounces (115 to 170 g) fresh
mushrooms
1 teaspoon (5 ml) vegetable oil
2 zucchini, approximately 6 inches
(15 cm) each, cut into chunks
2 ounces (50 g) Parmesan cheese,
cut into
1
⁄2-inch (1 cm) chunks
(about
1
⁄3
cup [80 ml]grated)
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 zuc-
chini 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 (33X23 cm) 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 (180ºC) 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.
8-ounce (225 g) package light cream
cheese, cut into chunks
3
⁄4 cup (175 ml) skim milk ricotta cheese
1
⁄2 cup (125 ml) light sour cream
1 egg
2 teaspoons (10 ml) dried Italian
seasoning
26-ounce (735 g) can spaghetti sauce
6 lasagna noodles, cooked
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