Wisconsin Cheese Garden Lasagna

Submitted by Cooking4six

"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!"

 

• Ready In: 1hr 5mins
• Ingredients: 21
• Yields: 1 9 x 13 pan
• Serves: 8

ingredients

• 59.14 ml butter
• 2 garlic cloves, minced
• 236.59 ml asparagus, diced
• 236.59 ml zucchini, diced
• 236.59 ml green onion, diced
• 236.59 ml yellow squash, diced
• 236.59 ml red pepper, diced
• 170.09 g portabella mushrooms, chopped
• 473.18 ml roma tomatoes, diced
• 473.18 ml baby spinach leaves, torn
• 59.14 ml fresh basil leaf, chopped
• 14.79 ml fresh oregano leaves, chopped
• 59.14 ml balsamic vinegar
• 425.24 g ricotta cheese
• 236.59 ml parmesan cheese, grated and divided
• 1 egg, beaten
• 2.46 ml salt
• 2.46 ml pepper
• 12 no-cook lasagna noodles
• 473.18 ml mozzarella cheese, shredded and divided
• 236.59 ml smoked provolone cheese, shredded and divided

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.

Reviews

[Jmommy209]

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)