Wisconsin Cheese Garden Lasagna |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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! 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.
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