Electrolux Convection Microwave Oven PN316902496 - Manual (Page 23)

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23
Fast Recipe
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.