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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.

Vegetable Lasagna

  • 1 recipe Tomato Dill Sauce (recipe below)
  • 1/2 pound lasagna noodles
  • 3 medium zucchini
  • 1 medium onion
  • 3 tablespoons margarine or butter
  • 3 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 tablespoon chopped dill weed
  • Salt and pepper
  • 1 pound mushrooms
  • 1 pound Farmer's cheese
  • 2 tablespoons flour
  • 2 eggs, slightly beaten
  • Asiago or hard Parmigiano cheese

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 slicer/shredder. Cut hard cheese to fit in food chamber; shred a generous layer over lasagna. Bake in a 375°F oven 35-40 minutes. Cool for 10 minutes. Serve with remaining sauce.
Makes 6-8 servings

Tomato Dill Sauce

  • 6 pounds ripe plum tomatoes
  • 2 medium onions, peeled and cut in half
  • 1/2 cup margarine or butter
  • 2 tablespoons chopped dill weed
  • Salt and pepper

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.
Makes about 2 cups

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