Name: Wisconsin Cheese Garden Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 9 x 13 pan, 8 serving(s)
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

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Recipe by Cooking4six

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Wisconsin Cheese Garden Lasagna created by Jmommy209

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
Serves:
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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

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

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RECIPE MADE WITH LOVE BY

@Cooking4six

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@Cooking4six

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"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!"

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photo by Jmommy209

1/21/2011

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review by Jmommy209

1/20/2011

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)

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creation by Cooking4six

9/8/2009

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!