WISCONSIN CHEESE GARDEN LASAGNA

Wisconsin Cheese Garden Lasagna image

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!

Provided by Cooking4six

Categories Vegetable

Time 1h5m

Yield 1 9 x 13 pan, 8 serving(s)

Number Of Ingredients 21

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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

Steps:

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.

Nutrition Facts : Calories 515, Fat 28.7, SaturatedFat 17.3, Cholesterol 111.2, Sodium 783.3, Carbohydrate 35.9, Fiber 3.6, Sugar 5.5, Protein 29.3

*** Explore more Wisconsin Cheese Garden Lasagna Recipes »

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