Cheese Garden Lasagna

This cheese garden lasagna is one vegetarians can enjoy. With a variety of greens and other veggies, plus a lot of cheese, this dish will be a crowd pleaser.
September 01, 2016


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 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 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 to 45 minutes.

Let stand 5 to 10 minutes; serve.

Serves 8

Recipe courtesy of Wisconsin Milk Marketing Board


  • 1/4 cup (2 ounces) butter
  • 2 cloves garlic, minced
  • 1 cup each asparagus, zucchini, green onions, yellow squash & 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) shredded Wisconsin mozzarella cheese, divided
  • 1 cup (4 ounces) Wisconsin smoked provolone cheese, shredded and divided
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