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: 1hr 5mins
SERVES: 8
YIELD: 1 9 x 13 pan
UNITS: US
INGREDIENTS
Nutrition- 1⁄4cup butter
- 2
- 1
- 1
- 1
- 1cup yellow squash, diced
- 1cup red pepper, diced
- 6
- 2
- 2cups baby spinach leaves, torn
- 1⁄4
- 1
- 1⁄4cup balsamic vinegar
- 15ounces ricotta cheese
- 1
- 1
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 12no-cook lasagna noodles
- 2
- 1
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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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