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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
1
⁄2-inch chunks (about
1
⁄3 cup 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 baking dish. Layer half each of noodles, cream cheese mix-
ture, 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 noodles or spoon onto
toasted sub rolls. Makes 6 servings.
8-ounce package light cream cheese,
cut into chunks
3
⁄4
cup skim milk ricotta cheese
1
⁄2
cup light sour cream
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