Cheesy Garden Lasagna

Serves 8


1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin ricotta cheese
1 cup (4 ounces) Wisconsin parmesan cheese, grated and divided
1 egg, beaten
1/2 teaspoon salt and pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin mozzarella cheese, shredded and divided
1 cup (4 ounces) Wisconsin smoked provolone cheese, shredded and divided

Cooking Instructions

Heat oven to 350°F. Butter bottom of 13x9x2-inch pan. Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1-2 minutes. Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4-5 minutes. Stir in basil, oregano and vinegar; set aside. In bowl, stir together ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside.

Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and parmesan. Bake 35-45 minutes. Let stand 5-10 minutes; serve.