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Wisconsin Cheese Garden Lasagna

1/4 cup butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash, and red pepper, diced
6 oz. Portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 Tbsp. fresh oregano leaves, chopped
1/4 cup balsamic vinegar
15 oz. Wisconsin ricotta cheese
1 cup Wisconsin Parmesan, grated and divided
1 egg, beaten
1/2 tsp. salt and pepper
12 no-cook lasagna noodles
2 cups Wisconsin mozzarella cheese, shredded and divided
1 cup Wisconsin smoked provolone, shredded and divided

Preheat oven to 350°F. Butter bottom of 13x9x2-inch pan. Melt 1/4 cup butter in a skillet over medium heat. Add garlic and sauté 1 to 2 minutes. Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes, and spinach; sauté stirring frequently, 4 to 5 minutes. Stir in basil, oregano, 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 noodles) on the bottom of prepared pan. Spread 1/2 of ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup mozzarella, and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 of vegetable mixture, 3/4 cup mozzarella, and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella, and Parmesan. Bake for 35 to 45 minutes. Let stand 5 to 10 minutes; serve. Makes 8 servings.

 

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