28
Operating Instructions & Recipe Book
Main courses
Pre-heat the oven to 350°F.
Peel the onions and the garlic, halve them, remove the
stem ends and grate with the orange disc. Wash the
tomatoes, zucchini and eggplants and remove the tops.
Halve the tomatoes and remove the stems. Cut the
zucchini and eggplants into 2–3 inches long pieces and
slice with the dark green disc.
Put the olive oil in a braising pan or another large pan
with a lid and fry the onions in it. Then add the garlic,
zucchini and eggplant pieces and cook for around 5
minutes, turning frequently. After 3 minutes, add the
tomatoes and season with salt and pepper. Remove the
pan from the heat and set aside. Drain the mozzarella
and chop into large pieces.
For the sauce:
Melt 4 tbsp. butter in a pan, sieve the
fl
our on top and let
it sweat brie
fl
y. Gradually pour the vegetable stock, milk
and cream into the pan, stirring continuously. Then grate
the parmesan
fi
nely with the orange disc. Stir half of the
parmesan and all of the mozzarella into the mixture and
bring to the boil.
Season with salt and pepper.
Grease an ovenproof dish that has adequately high sides.
Fill it with layers of sauce, lasagna and vegetables in that
order until all ingredients have been used up. Sprinkle
the remaining parmesan and butter (formed into
fl
akes
with two spoons) on top.
Cover the lasagna and bake in the oven for 45–50
minutes. Half way through the baking time, remove the
cover of the dish. Meanwhile wash the basil, pluck off
the leaves and tear them into pieces. Leave a few leaves
whole for the garnish. Serve the lasagna straight away
garnished with basil.
2 onions
1 lb. zucchini
2 garlic cloves
½ lb. tomatoes on the vine
1 lb. eggplants
4 tbsp. olive oil
Salt
Black pepper
2 packs of mozzarella, whole
6 tbsp. butter
⅝
c.
fl
our
3½ c. vegetable broth
1 c. milk
½
c. whipping cream
⅓
c. parmesan
1 pack of lasagna pasta
(9 oz.)
½ bunch of basil
Fat to grease the dish
Vegetable Lasagna
5
Operating Instructions & Recipe Book
Operating Instructions
The cutting discs are extremely sharp! Use care when handling!
Attention!
Closing Legs for storage or use with bowl:
T
wo legs under top of lid:
Pull interlock up and out of se-
cured position so leg can move freely. Do the same on other
leg. Fold one leg in (does not matter which leg goes
fi
rst)
and then the other leg. The last leg folded needs to be se-
cured. To do so, slide the interlock piece back into the grove
so it locks in place.
NOTE: if legs are not folded and secured the blades will not
be able to be inserted for use.
Leg on handle:
Be sure the adjustable piece is in its shortest
position. (Squeeze prongs on each side and push extension
piece down towards handle). Push leg in towards handle so
that it is resting in the handle itself.
Cutting discs and Crank handle
Your Genius Food Prep System comes with 5 cutting discs that can be used for various applications.
See
suggestions for use
chart on page 7 for some great ideas!
Here are some things to identify about each disc
before
using the Genius Food Prep System:
Each cutting disc has a
SHARP
side and a DULL side.
Each cutting disc is labeled with
“THIS SIDE UP”
on
SHARP SIDE
.
Each cutting disc is a different color.
Each cutting disc has a raised center pin on the SHARP side.
Always pick up the discs by the edges! Do not hold the stainless steel blade between
fi
ngers/thumbs
unless you are holding the center pin.
Attention: DISCS ARE SHARP!!
