Proctor-Silex 840150200 manual Basic White Bread, Vegetable Lasagna, Makes 8 servings

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Basic White Bread

1 package active dry yeast	11⁄2 tablespoons (20 ml) sugar
1 cup (250 ml) warm water	1 teaspoon (5 ml) salt
11⁄2 tablespoons (20 ml) butter or	3 to 31⁄2 cups (750 to 875 ml)
margarine, melted	all-purpose flour

In a large mixing bowl combine yeast and 1⁄4 cup (60 ml) of warm water. Stir until dissolved. Add remaining warm water, butter, sugar, and salt. Add 3 cups (750 ml) of flour to food processor bowl. Start food processor and gradually add liquid mix- ture. Add enough of remaining flour and continue to mix until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough down and shape into loaf. Place loaf into 9x5-inch (23x13x6 cm) greased loaf pan and let rise until double in size, about 1 hour. Bake at 350°F (180ºC) for 40 minutes.

Vegetable Lasagna

8 ounces (250 ml) reduced-fat mozzarella cheese

1 medium onion, peeled

4 garlic cloves

4-6 ounces (115-170 g) fresh mushrooms

1 teaspoon (5 ml) vegetable oil

2 zucchini, approximately 6 inches

(15 cm) each

2 ounces (60 ml) Parmesan cheese,

8-ounce (225 g) package light cream cheese

3⁄4 cup (175 ml) skim milk ricotta cheese 1⁄2 cup (125 ml) light sour cream

1egg

2teaspoons (10 ml) dried Italian seasoning

26-ounce (735 g) can spaghetti sauce

6 lasagna noodles, cooked

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 zucchini 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 (23x33 cm) baking dish. Layer half each of noodles, cream cheese mixture, chopped vegetable mixture, and spaghetti sauce. Repeat layers once. Sprinkle with mozzarella. Bake, covered, at 350ºF (180ºC) 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.

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