Electrolux PN316902496, TINSLB024MRR0 manual Caramelized Onion, Green Bean, and Tomato Gratin

			Fast Recipe		23
Caramelized Onion, Green Bean, and Tomato Gratin				Yield: 6 servings
5	cups cut fresh green beans (about 1 pound)	¼	teaspoon black pepper
	Cooking spray	2	tablespoons balsamic vinegar
3	cups thinly sliced onion	1	teaspoon dried basil
6	garlic cloves, minced	½	teaspoon dried oregano
2	teaspoons sugar	4	Roma tomatoes, sliced
½	teaspoon salt	¼	cup grated fresh Parmesan cheese

Cook beans in boiling water 3 minutes. Drain and rinse with cold water; set aside.

Heat a skillet coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.

Arrange beans in an 11 x 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 for 25 minutes or until cheese is lightly browned.

Spring Vegetable Lasagna			Yield: 6 servings
	Cooking spray	2	tablespoons all-purpose flour
8	cups fresh baby spinach	1 ½	cups milk
2	cups thinly sliced yellow squash	¼	cup grated fresh Parmesan cheese
1 ½ cups chopped onion		1	cup ricotta cheese
1	cup julienned red pepper strips	1	cup cottage cheese
1	cup shredded carrot	1	cup grated Asiago cheese, divided
½	teaspoon salt	½	teaspoon dried oregano
1	tablespoon butter	4	no-boil lasagna noodles
4	garlic cloves, crushed	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; sauté 10 minutes or until tender.

Melt butter is a saucepan over medium heat. Add garlic; sauté 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 ¼ cup Parmesan cheese and stir until cheese melts.

Combine ricotta, cottage cheese, ½ cup 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 ½ cup 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.

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