Recipe: Vegetable Lasagna with Tomato Dill Sauce (electric slicer-shredder)

VEGETABLE LASAGNA

"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."

FOR THE 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 (to taste)
FOR THE VEGETABLE LASAGNA:
1/2 pound lasagna noodles
3 medium zucchini
1 medium onion
3 tablespoons margarine or butter, divided use
3 tablespoons olive oil, divided use
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

TO PREPARE THE 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. Makes about 2 cups

TO PREPARE THE VEGETABLE LASAGNA:
Preheat oven to 375 degrees F. Grease a standard size lasagna pan.

Cook noodles as directed on package. Drain and set aside.

Place thin slicing cone in Presto Professional Salad Shooter 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 Salad Shooter. 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.

Arrange half of noodles on the bottom of the prepared lasagna pan. Spread mushrooms over noodles. Spoon farmer's cheese over mushrooms and cover with zucchini and onions. Arrange remaining noodles over vegetables. Spoon 1/3 to 1/2 cup Tomato Dill Sauce over noodles.

Place shredding cone in Salad Shooter. 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 sauce.

Makes 6-8 servings
Source: National Presto Industries