Wisconsin Cheese Garden Lasagna

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: 1 hr 5 mins
• Serves: 8
• Yields: 1 9 x 13 pan

Ingredients

• 1⁄4 cup butter
• 2  garlic cloves, minced
• 1  cup asparagus, diced
• 1  cup zucchini, diced
• 1  cup green onion, diced
• 1  cup  yellow squash, diced
• 1  cup  red pepper, diced
• 6  ounces portabella mushrooms, chopped
• 2  cups roma tomatoes, diced
• 2  cups  baby spinach leaves, torn
• 1⁄4 cup fresh basil leaf, chopped
• 1  tablespoon  fresh oregano leaves, chopped
• 1⁄4 cup  balsamic vinegar
• 15  ounces ricotta cheese
• 1  cup parmesan cheese, grated and divided
• 1  egg, beaten
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 12  no-cook  lasagna noodles
• 2  cups mozzarella cheese, shredded and divided
• 1  cup  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.