This zesty, low-fat rendition of the traditional Italian-style casserole substitutes fresh zucchini, onion, and mushrooms for the usual meat and sausage filling. A refreshing hint of dill in the sauce adds extra spark.
Cook noodles as directed on package. Drain and set aside. Place Thin Slicing
Cone in SaladShooter® electric slicer/shredder. Wash and
trim vegetables; cut zucchini and onion to fit in food chamber and slice. Stir
fry zucchini and onion in 1 tablespoon margarine, 1 tablespoon oil, and garlic
until dry but not brown; season with dill, salt, and pepper; set aside. Place
Thick Slicing Cone in SaladShooter® electric slicer/shredder. Arrange mushrooms
in food chamber and slice. Repeat until all mushrooms are sliced, Stir fry
mushrooms in remaining margarine
and oil until dry; season with salt and pepper. Combine Farmer's cheese, flour,
and eggs. Grease a standard size lasagna pan and arrange half of noodles on
the bottom. Spread mushrooms over noodles. Spoon Farmer's cheese over mushrooms
and cover with zucchini and onions. Arrange remaining noodles over vegetables.
Spoon 1/3-1/2 cup Tomato Dill Sauce over noodles. Place Shredding Cone in SaladShooter® electric
Cut hard cheese to fit in food chamber; shred a generous layer over lasagna.
Bake in a 375 degree oven 35-40 minutes. Cool for 10 minutes. Serve with remaining
Tomato Dill Sauce
Wash tomatoes and cut in half lengthwise. Place in a large fry pan; cover
and cook over medium heat for 10 minutes or until soft. Press tomatoes through
a food mill or sieve. Return to pan. Add onion halves and margarine. Simmer,
uncovered, for 35-40 minutes or until sauce thickens. Remove and discard onion.
Add dill and season with salt and pepper.
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