Use & care guide

Fast Recipe
23
CARAMELIZED ONION, GREEN BEAN, AND TOMATO GRATIN
5
Yield: 6 servings
cups cut fresh green beans (about 1 pound)
Cooking spray
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
Y2 teaspoon salt
1A teaspoon black pepper
2 tablespoons balsamic vinegar
1 teaspoon dried basil
_/2 teaspoon dried oregano
4 Roma tomatoes, sliced
1A cup grated fresh Parmesan cheese
Cook beans in boiling water 3 minutes. Drain and rinsewith cold water; set aside.
Heat a skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; saut6
8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook2 minutes.
Remove from heat.
Arrange beans in an 11x 7 inch baking dish coated with cooking spray. Top with onion mixture. Arrange
tomato slices on top of onion mixture, and sprinkle with cheese. Convection bake at 375°F for25 minutes
or until cheese is lightly browned.
SPRING VEGETABLE LASAGNA
Yield: 6 servings
Cooking spray
8 cups fresh baby spinach
2 cups thinly sliced yellow squash
1 Y2 cups chopped onion
1 cup julienned red pepper strips
1 cup shredded carrot
1/2 teaspoon salt
1 tablespoon butter
4 garlic cloves, crushed
2 tablespoons all-purpose flour
1 V2 cups milk
_A cup grated fresh Parmesan cheese
1 cup ricotta cheese
1 cup cottage cheese
1 cup grated Asiago cheese, divided
1/2 teaspoon dried oregano
4 no-boil lasagna noodles
2 tablespoons grated fresh Parmesan cheese
Heat a Dutch oven coated with cooking spray over medium high heat. Add spinach, squash, onion, pepper,
carrot, and salt; saute 10 minutes or until tender.
Melt butter is a saucepan over medium heat. Add garlic; saute 30 seconds. Add flour; cook 1 minute,
stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick.
Remove from heat; add _Acup Parmesan cheese and stir until cheese melts.
Combine ricotta, cottage cheese, Y2cup Asiago, and oregano in a bowl.
Spread 2 tablespoons milk mixture in bottom of an 8-inch square baking dish coated with cooking spray.
Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and half of
milk mixture. Repeat layers. Sprinkle with V2cup Asiago and 2 tablespoons Parmesan. Convection bake
at 350°F for 35 to 40 minutes or until cheese is lightly browned. Let stand 15 minutes before serving.