Wisconsin Cheese Garden Lasagna

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

NOTHING beats real Wisconsin cheese! (OK, so I'm a prejudiced Cheesehead :) ) Given to me by my mom, possibily from a local County Fair, to use up veggies from my garden. HINT: Use your food processor to make quick work of veggies!

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF. Butter bottom of 9x13 pan.
  2. Melt 1/4 cup butter in a skillet over medium heat. Add garlic and saute, 1 - 2 minutes.
  3. Add rest of vegetables; saute stirring fequently 4 - 5 mintues.
  4. Stir in herbs and vinegar; set aside.
  5. In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.
  6. Place a layer of noodles (4 pcs) on the bottom of prepared pan.
  7. Spread 1/2 of Ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup Mozzerella and 1/2 cup Provolone. Repeat.
  8. Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan.
  9. Bake for 35 - 45 minutes. Let stand 5 - 10 minutes before serving.
Most Helpful

5 5

What a fantastic use of WI cheese. I made this lasagna for a lunch with some friends. They all asked for the recipe, even the kids liked it! Thanks for a great addition to my repertoire. :o)