GE 840074400 manual Crispy Catfish Fillets, Vegetable Lasagna, Makes 4 servings

Crispy Catfish Fillets

2 1⁄2 ounces Parmesan cheese (1⁄2 cup, grated)

20 buttery crackers, like Ritz or Townhouse

1⁄3 cup fresh parsley sprigs

1⁄4 cup melted butter

4 catfish fillets, about 8 ounces each

Cut cheese into 1⁄2 - inch cubes. Using S-blade, place cheese cubes, crackers, and parsley in work bowl. Process until finely ground. Place cracker mixture in large shallow bowl. Dip fillets in butter then place in cracker mixture to coat. Lay fillets on nonstick or aluminum foil-lined baking sheet. Bake at 400ºF for 15 to 20 minutes.

Makes 4 servings.

Vegetable Lasagna

8 ounces reduced-fat mozzarella cheese	8-ounce package light cream cheese,
1 medium onion, peeled, cut into chunks		cut into chunks
4 garlic cloves	3⁄4	cup skim milk ricotta cheese
4 to 6 ounces fresh mushrooms	1⁄2	cup light sour cream
1 teaspoon vegetable oil	1 egg
2 zucchini, approximately 6 inches	2 teaspoons dried Italian seasoning
each, cut into chunks	26-ounce can spaghetti sauce
2 ounces Parmesan cheese, cut into	6 lasagna noodles, cooked
1⁄2-inch chunks (about 1⁄3 cup grated)

Using slicer/shredder disc, shredding side up, shred mozzarella. Place in a small bowl and set aside. Using S-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 S-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 S-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 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 for 25 min- utes. Uncover and cook an additional 10 minutes. Let stand 10 minutes before serving. Makes 8 servings.

NOTE: Mozzarella cheese will shred or slice more easily if placed in freezer 30 to 60 minutes before shredding. Always use highest speed to process cheese.

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